I have a thriving country garden and try a lot of recipes using my squash. It's a pleasure to present this beautiful casserole as part of a holiday menu or anytime. ?Lucille Terry, Frankfort, Kentucky
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside.
- Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold in squash mixture. Spoon over crumbs.
- Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.
- Yield: 8 servings.
- Originally published as Calico Squash Casserole in Taste of Home
- August/September 1997, p29
- Nutritional Facts
- serving (1 cup) equals 439 calories, 34 g fat (13 g saturated fat), 54 mg cholesterol, 1,055 mg sodium, 27 g carbohydrate, 3 g fiber, 7 g protein.
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