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Calico Squash Casserole

A cheesy, satisfying way to serve up squash!

Growing up, I wasn’t always the biggest fan of squash. Then again, the only way I had it was plain or steamed, which didn’t help much. As I grew older, I found a few recipes that incorporated squash in a way that was surprisingly delicious! The recipe I have for you today accomplishes just that. Even squash haters will want to dry this dish!

This casserole contains both summer squash and zucchini, as well as a creamy sauce, cheese, and buttered crumbs on top for a bit of a crunchy texture. See how it all comes together in the video below!

To make this delicious dish, start by combining squash, zucchini, onion, green onion, garlic, and water into a large saucepan. Add 1/2 teaspoon salt. Cover and cook until squash is tender. In my experience, this is about 5-6 minutes. Once cooked, drain and set aside for later.

Next, grab a medium-sized bowl and combine crumbs and butter, stirring until the crumbs are coated. Spoon half of the mixture into a greased shallow 1-1/2-qt. baking dish.

Then, mix together soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper, and remaining salt in a large bowl. This is where all the flavor comes from, so don’t skimp out on those spices and all the extras! Carefully fold in the squash mixture and spoon over the butter/crumb mixture in the baking dish.

Sprinkle with cheese and the last 1/2 of the crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned. Remove from the oven and let cool for a few minutes before serving up warm! Check out the full ingredient list and step-by-step instructions below.

Makes 8 servings

30m prep time

30m cook time

4.8
Rated 4.8 out of 5
Rated by 5 reviewers
Ingredients
  • 2 cups sliced yellow summer squash (1/4 inch thick)
  • 1 cup sliced zucchini (1/4 inch thick)
  • 1 medium onion, chopped
  • 1/4 cup sliced green onions
  • 2 cloves garlic, minced
  • 1 cup water
  • 1 teaspoon salt, divided
  • 2 cups crushed butter-flavored crackers
  • 1/2 cup butter, melted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 large carrot, shredded
  • 1/2 cup mayonnaise
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 teaspoon sage
  • 1/2 teaspoon white pepper
  • 1 cup shredded sharp cheddar cheese
Preparation
  1. Combine squash, zucchini, onion, green onion, garlic, and water into a large saucepan. Add 1/2 teaspoon salt.
  2. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside.
  3. In a medium bowl, Combine crumbs and butter. Spoon half of the mixture into a greased shallow 1-1/2-qt. baking dish.
  4. Mix together soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper, and remaining salt in a large bowl. Carefully fold in squash mixture and spoon over the butter/crumb mixture in the baking dish.
  5. Sprinkle with cheese and the last 1/2 of the crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.

Recipe adapted from Taste of Home.

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