Best Calico Squash Casserole Recipes

CALICO SQUASH CASSEROLE

Steps:

• In a large 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. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold in squash mixture. Spoon over crumbs. , Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.

CHEESY SQUASH CASSEROLE (DREAMING OF CALICO COUNTY)

Steps:

• Wash squash and cut into 1" slices. In saucepan cover with water and cook until tender.
• Drain well and mash slightly.
• Add butter, egg, onion, salt, pepper, sugar and bread crumbs.
• Mix together well.
• Put in greased casserole dish.
• Sprinkle with cheese.
• Bake at 350º for 20-25 minutes.

CALICO SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.
• In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.
• In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, and then the remaining cracker crumbs.
• Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.

CALICO YELLOW & ZUCCHINI SQUASH CASSEROLE

Steps:

• In a saucepan, combine the first 5 ingredients; add 1/2 teaspoon salt.
• Cover and cook until squash is tender, about 6 minutes.
• Drain well; set aside.
• Combine cracker crumbs and butter; spoon half into a greased 1 1/2 quart casserole dish.
• Combine soup, water chestnuts, carrot, mayonnaise, 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.

CALICO SQUASH CASSEROLE

Steps:

• 1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat and simmer 8 minutes or until squash is just tender. Drain and set aside.
• 2. Saute onion, green pepper and green onions in 1 tablespoon butter until tender; set aside.
• 3. Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
• 4. Combine squash mixture, onion mixture, soup and remaining ingredients; spoon mixture into a lightly greased 12\" x 8\" x 2\" baking dish.
• 5. Sprinkle with reserved stuffing mixture.
• 6. Bake at 350 for 30 minutes or until casserole is thoroughly heated.

CALICO SQUASH CASSEROLE

Steps:

• In a large 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. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold in squash mixture. Spoon over crumbs., Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.

CALICO SQUASH CASSEROLE RECIPE

Steps:

• In a large 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. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold in squash mixture. Spoon over crumbs.
• Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.
• Yield: 8 servings.
• Originally published as Calico Squash Casserole in Taste of Home
• August/September 1997, p29
• Nutritional Facts
• serving (1 cup) equals 439 calories, 34 g fat (13 g saturated fat), 54 mg cholesterol, 1,055 mg sodium, 27 g carbohydrate, 3 g fiber, 7 g protein.
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