| 2 | Cups | Yellow summer squash, sliced 1/4" thick |
| 1 | Cup | Zucchini, sliced 1/4" thick |
| 1 | Medium | Onion, chopped |
| 1/4 | Cup | Green onions, sliced |
| 1 | Cup | Water |
| 1 | Tsp. | Salt, divided |
| 2 | Cups | Butter-flavored crackers, crushed |
| 1/2 | Cup | Butter or margarine, melted |
| 1 | Can | Cream of chicken soup, undiluted |
| 1 | Can (8 oz.) | Sliced water chestnuts, drained |
| 1 | Large | Carrot, shredded |
| 1/2 | Cup | Mayonnaise |
| 1 | Jar (2 oz.) | Diced pimientos, drained |
| 1 | Tsp. | Rubbed sage |
| 1/2 | Tsp. | White pepper |
| 1 | Cup (4 oz.) | Shredded sharp cheddar cheese |
In a saucepan, combine the first five ingredients; add 1/2 tsp. salt. Cover and cook until squash is tender, about 6 minutes. Drain well and set aside. Combine crumbs and butter; spoon half into a greased shallow 1 1/2 quart 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 350degrees for 30 minutes or until lightly browned.
YIELD: 8 Servings