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
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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 8|
|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 %|
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Calories per serving: 404
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