Calico Squash Casserole

INGREDIENTS:

2 c Yellow summer squash; sliced
-1/4" thick
1 c Zucchini; sliced 1/4" thick
1 md Onion; chopped
1/4 c Sliced green onions
1 c Water
1 ts Salt; divided
2 c Crushed butter-flavored
-crackers
1/2 c Butter or margarine; melted
10 3/4 oz Can condensed cream of
-chicken soup; undiluted
8 oz Slices water chestnuts;
-drained
1 lg Carrot; shredded
1/2 c Mayonnaise
2 oz Jar diced pimientos; drained
1 ts Rubbed sage
1/2 ts White pepper
1 c Shredded sharp American
-cheese

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. It's a pleasure to present this beautiful casserole as part of a holiday menu or anytime.-Lucille Terry, Frankfort, Kentucky"