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INGREDIENTS

1 lg Carrot ; shredded
1 10.75-oz can condensed cream of
2 c butter-flavored breadcrumbs ; Crushed
1 c Zucchini ; sliced 1/4" thick
1 md Onion ; chopped
1 2-oz jar pimientos ; diced, drained
1 c Water
1 ts Salt ; divided
1/2 c Butter or Margarine ; Melted
1/2 ts White pepper
1/2 c Mayonnaise
1 ts Rubbed sage
1 c sharp American ; Shredded
2 c Yellow summer squash ; sliced
1/4 c Green Onions ; Sliced
8 oz water chestnuts ; Sliced

Servings

INSTRUCTIONS

In a 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. Combine soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon over crumbs. Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned. Yield: 8 servings. NOTES : "I have a thriving country garden and try a lot of recipes using my squash. Its a pleasure to present this beautiful casserole as part of a holiday menu or anytime.-Lucille Terry, Frankfort, Kentucky" Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak on Jan 17, 1998

NOTES

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Calico Squash Casserole

1 lg Carrot shredded
1 10.75-oz can condensed cream of 
2 c butter-flavored breadcrumbs Crushed
1 c Zucchini sliced 1/4" thick
1 md Onion chopped
1 2-oz jar pimientos diced, drained
1 c Water 
1 ts Salt divided
1/2 c Butter or Margarine Melted
1/2 ts White pepper 
1/2 c Mayonnaise 
1 ts Rubbed sage 
1 c sharp American Shredded
2 c Yellow summer squash sliced
1/4 c Green Onions Sliced
8 oz water chestnuts Sliced

In a 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. Combine soup, water chestnuts, carrot, mayonnaise,  pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon  over crumbs. Sprinkle with cheese and the remaining crumb mixture. Bake,  uncovered, at 350 degrees for 30 minutes or until lightly browned. Yield: 8  servings.    NOTES : "I have a thriving country garden and try a lot of recipes using my  squash. Its a pleasure to present this beautiful casserole as part of a  holiday menu or anytime.-Lucille Terry, Frankfort, Kentucky"  Recipe by: Taste of Home, August/September, 1997    Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@aol.com> on Jan 17,  1998

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Nutrition

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Serving Size: 1 Serving (189g)
Recipe Makes: 8

Calories: 404
Calories from Fat: 300 (74%)

Amt Per Serving		% DV

	Total Fat 33.4g	44 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 11.7g
	Polyunsanturated Fat 10.8g
Cholesterol 32.4mg		10 %
Sodium 476.1mg		16 %
Potassium 265.6mg		7 %
Total Carbohydrate 24.8g		7 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 22.1g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 404

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