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Calico Squash Casserole

A crowd-pleasing casserole of zucchini, squash, and onions combined with condensed mushroom soup and cheese. Skill Level: Beginner

10 min Prep
50 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 251
Protein 4.0g
Total Carbohydrates 12.9g
Dietary Fiber 1.9g
Net Carbohydrates 11.0g
Sugar 3.4g
Total Fat 20.7g
Saturated Fat 8.6g
Trans Fat 0.4g
Cholesterol 34.3mg
Sodium 567.8mg
SmartPoints® 9.0


  • 2 cups sliced yellow squash
  • 1 cup zucchini, sliced
  • 1 cup yellow onion, chopped
  • 1/4 cup sliced green onion (scallion)
  • 1 cup water
  • 1 teaspoon salt, divided
  • 2 cups buttery round crackers, crushed
  • 1/2 cup butter, melted
  • 10 3/4 ounces cream of mushroom soup
  • 8 ounces water chestnuts, drained (optional)
  • 1/2 cup carrot, shredded
  • 1/2 cup mayonnaise
  • 2 ounces pimientos (pimentos), drained (optional)
  • 1 teaspoon dried sage
  • 1/2 teaspoon white pepper
  • 1 cup shredded sharp Cheddar cheese


  1. Preheat oven to 350 °F (175 °C).
  2. Combine yellow squash, zucchini, onion, green onion, water and half the recipe's salt; cover and cook about 6 minutes.
  3. Drain well and set aside.
  4. Combine cracker crumbs and butter and spread half of the mixture into the bottom of a casserole dish.
  5. Combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining salt.
  6. Fold in squash mixture and spoon over crumb crust.
  7. Sprinkle cheese on top, and remaining cracker crumbs.
  8. Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing