Calico Squash Casserole

Calico Squash Casserole


"My great-aunt made this for a family gathering and it's been a hit ever since, even with the kids! The water chestnuts add a different texture and my husband has even used whole baby carrots instead of shredded carrot. Easy and fast to make and a good way to use up all that squash from the garden!"


50 m {{adjustedServings}} servings 401 cals
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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1085 mg
  • 43%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.
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  1. 190 Ratings


My taste buds are still dancing!!!! This dish was fantastic even though I didn't have all the ingredients on hand. I couldn't put the carrots in because I'm allergic, didn't have water chestnuts...

I made this last night for our annual family Christmas party. My cynical relatives (especially the men) turned their noses up when they heard the list of ingredients, but they ate their words -...

I followed the recipe exactly.The mayonnaise & cream of mushroom soup completely take over the flavor of this recipe. Neither my boyfriend or I cared this recipe. How sad. Was nothing like othe...