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 servings 401 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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. 191 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...

Sauteed instead of boiled, to keep all the vitamins and flavor. No green onions on hand, doubled zucchini, halved melted butter. Not sure if the pimentos added anything, so I may leave them ou...

I've made this several times and it's always turned out well, whether I made it for three or thirty (and yes, I DID make it for thirty). I've played around with the ingredients, but it's best w...

Another great recipe! I served this to a husband and 2 preschoolers who don't like squash, and it was a huge hit! I've made it twice, and the second time I was almost out of "buttery round crack...

One word - AWESOME! A staple for the summer dinner table. This recipe uses much from the summer garden/farmer's market and packs a big punch. You have the great flavor and the bonus of the va...

Yum! I love it! I did leave out the water chestnuts and pimento peppers just for personal preference of taste.

My boyfriend went nuts over this recipe!!! He ate it three nights in a row and I have to beg him to eat vegetables! Awesome recipe and easy to make! Thanks for the recipe!