In this easy and quick weekday side dish recipe, honey-roasted carrots are still warm from the air fryer and are tossed with a buttery balsamic sauce and chives.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 to 10 servings |
Ingredients
- 2 cups sliced yellow squash
- 1 cup sliced zucchini
- 1 onion, chopped
- ¼ cup sliced green onion
- 1 cup water
- 1 teaspoon salt, divided
- 2 cups crushed buttery round crackers
- ½ cup melted butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 large carrot, shredded
- ½ cup mayonnaise
- ½ (4 ounce) jar diced pimento peppers, drained
- 1 teaspoon sage
- ½ teaspoon white pepper
- 1 cup shredded sharp Cheddar cheese
Instructions
- 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 9×13 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.
Nutrition Facts
| Calories | 401 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 1085 mg |
| Sugars | 5 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
This is a delicious dish! I didn’t have pimentos or sage either time I made it, but still super savory. I crave this casserole!
7.14.20 … https://www.allrecipes.com/recipe/21342/calico-squash-casserole/ … Only zucchini & five cups of it. Rather than boil, I sauteed the squash & onion. This fit just fine in an 8×8. ‘Would’ve been skimpy in a 9×13. I used 1/4c butter with 1 1/2c cracker crumbs. ‘Strange – maybe the soup & mayo teaming up – but with the cheese melted on top, it reminded me of Velveeta. I couldn’t detect the sage. People ate it. Next day: E, 23, had two servings of this; & the measurements of this … https://thewanderlustkitchen.com/bacon-and-brown-sugar-arkansas-green-beans/ … I don’t know what’s going on, but I like it. 🙂
I made this for the first time. My initial thought of the variety of ingredients is that they wouldn’t seem to go well together. But once I had my first taste, I thought it tasted just fine. I didn’t have carrots at all, so that was left out. And I didn’t put as much mayo as the recipe called for. I went light on cheese too, since I’m not a cheesy person. It took me 33 minutes to bake the dish. Even so, my squash wasn’t overcooked, so there was still crunch and texture to them. The flavors of the dish were quite suttle, and it didn’t seem overpowering overall. I think if I were to make this again in the future, I would saute the onions first to cook them a tad bit more. Then saute the remaining veggies for a couple minutes, instead of steaming them. Thanks for sharing the recipe.
I don’t usually make changes to a recipe on this site. I could not add a cup a cup of water, I wanted all the flavor to stay in and not mushy. Other things I left out because I did not have such as sage, cream of mushroom soup, or water chestnuts. It still turned out so good both me and my husband loved it. I will make again.
Having just returned from the local farmers market with three types of squash I couldn’t wait to try this recipe. It did not disappoint! I ended up using hot peppers from the market instead of pimento. Other than that I followed the recipe as listed. My husband and I loved this dish. It was creamy and very flavorful. I will definitely make it again.
excellent
The only reason I did not give it 5 stars is because I made changes. I did not have water chestnuts or pimentos…but not sure I would want those in there. 🙂 I added red pepper flakes and garlic powder and I sauteed the squash in some coconut oil spray. I also used shredded Parmesan cheese because that is what I had on hand, I added about a cup of extra squash. Absolutely delicious!!!!!! Will make again for sure. The mushroom soup/ mayo makes a great mix and the ritz crackers crust and topping are excellent.
This is yummy and a great way to use those last of the garden vegetables! I did add diced red and yellow peppers to the mix instead of pimentos, used a pinch or 2 of thyme instead of sage, and sauteed the vegetables as suggested by other reviewers. My husband even enjoyed it and he’s not much of a veggies fan. It’s a keeper!
This was Yummy, Yummy Yummy!! The only things I left out (because I didn’t have them or I don’t like them) was the Sage and Water Chestnuts… But I don’t think omitting them ruined the recipe… it still came out really good. I will definitely make this again!!
In addition to all of the listed ingredients, I added some fresh garlic to the veggie mix. I also do at least double of the crackers- it’s better when there’s more of a crust to it. Yum!!
This is an excellent recipe! I’m a lover of any kind of squash casserole, but this is by far the best! Even ones who don’t particularly care for squash seem to love this! Didn’t change a darn thing! PERFECT!
This looked beautiful and my future mother in law loved it! I thought it was good, but I am not fond of sage, so I would definitely use less or eliminate it next time. My fiance says it’s okay, but not as good as other squash casseroles that he’s had. I plan to make it again and see how it turns out with minor adjustments.
What a great way to use up the garden zucchini !! Had most of the ingredients (except pimentos, you can always put in fresh red bell peppers if you need the color, and yellow squash) and used Tex Mex blend for the cheese. It’s especially good when the cheese gets all crusty. It’s even better the next day !! Definitely a go to for summer.
Very Delicious!! Forget the nasty supermarket mushroom soup goop though. Saute mushrooms for 5 minutes over medium heat, add milk and cornstarch (slowly) and some spices. Voila, FRESH cream of mushroom soup. I used whole wheat Ritz crackers and doubled them.
Several years ago I got this recipe out of a Taste of Home and love it. Typically I make exactly per recipe, but I’ve also been known to use fresh red bell pepper in place of pimento and French fried onions in place of crackers.
This just didn’t go over well at our Thanksgiving. From the recipe and reviews it looks delicious and a unique casserole but no one out of the 30+ people we had over cared much for this, me included.
The casserole turned out pretty good although I omitted the pimentos and carrots. I think next time I will omit the water chestnuts too. We like just basic veggie casseroles. I did put in a little extra squash and zucchini, but not much. Love the ritz crumbles!
I made this for a pot luck at work and it was very well liked. A number of people asked for the recipe and one person told me it was the best thing on the table (and I thought there were some tasty dishes there). The only changes I made were omitting the salt, adding a tablespoon of garlic power and pretty much doubled the cheese. After reading comments that said it was too wet, I made sure to drain the vegetables. I think great additions would be mushrooms and fresh green beans. I’ll be making this again.
This was excellent! I followed the recipe to the dot except for the butter part. Similar to an earlier review, I cut butter in half, and it was sufficient. The dish is already quite rich from the cheese and mayo, so I thought reducing the amount of butter would be a good idea. I also sauteed my vegetables instead of boiling. It was absolutely delicious!
I loved the flavors…I’m going to add more squash and zucchini next time though to make it a little lighter. It was creamy enough for addition of more veggies. Thanks for the recipe!
Fantastic!