2 c. sliced yellow summer squash (1/4inch. thick)
1 c. sliced zucchini (1/4 inch thick)
1 med. onion, chopped
1/4 c. green onions, sliced
1 c. water
1 t. salt, divided
2 c. crushed butter-flavored crackers
1/2 c. butter, melted
1 can (10-3/4 ounces.) cond. cream of chicken soup, undiluted
1 can (8 ounces.) water chestnuts, drained (optional)
1 large carrot, shredded
1/2 c. mayo
1 jar (2 ounces) diced pimientos, drained
1 t. rubbed sage
1/2 t. white pepper
1 c. shredded sharp cheddar cheese
In a saucepan, combine the first five ingredients; add 1/2 t. 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. Combine soup, water chestnuts, carrot, mayo, pimientos, sage, pepper and remaining salt; fold into squash misture. Spoon over crumbs. Sprinkle with cheese, add the remaining crumb mixture. Bake, uncovered, at 350 for 30 minutes or until lightly browned. Yield 8 servings.
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