About the Market

Open Fridays and Saturdays from 9:00 a.m. until 1:00 p.m.
from April through October
at Town Hall Park in Historic Downtown Smithfield

Monday, June 20, 2011

Calico Squash Casserole

This recipe, featured in Taste of Home in 1997, is a great way to use all of the yellow squash and zucchini available this time of year.
  • 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
  • 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, undiluted
  • 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 rubbed sage
  • 1/2 teaspoon white pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese

In a large saucepan, combine the squash, zucchini, onion, green onions and water; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside.

In a large bowl, combine the soup, chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon into a greased shallow 1-1/2-qt. baking dish.

Combine cracker crumbs and butter. Sprinkle the squash mixture with cheese and the crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.

Enjoy! If you have recipes that you would like to share, please email them to smithfieldfarmersmarketrecipes@gmail.com.




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