Calico Yellow & Zucchini Squash Casserole - cooking recipe

Ingredients

2 cups sliced yellow squash (1/4 inch thick)
1 cup sliced zucchini (1/4 inch thick)
1 medium onion, chopped
1/4 cup green onion, chopped
1 cup water
1 teaspoon salt, divided
2 cups crushed butter flavored crackers
1/2 cup butter or 1/2 cup margarine, melted
1 (10 1/2 ounce) can cream of chicken soup
1 (8 ounce) can sliced water chestnuts, drained
1 large carrot, shredded
1/2 cup mayonnaise
1 teaspoon rubbed sage
1/2 teaspoon white pepper
1 cup shredded cheddar cheese

Preparation

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.