2 cups sliced yellow squash (1/4 inch)
1 cup sliced zucchini (1/4 inch)
1 medium onion chopped
1/4 cup sliced green onions
1 cup water
1 tsp salt
2 cups crushed butter flavored crackers
1/2 cup of butter (melted)
1 can (10 3/4 oz) cream of chicken soup
1 can (4 oz) sliced water chestnuts
1 large carrot shredded
1/2 cup mayonnaise
2 oz diced pimientos
1 tsp. rubbed sage
1 cup shredded cheddar cheese

2 cup s sliced yellow squash (1/4 inch) 1 cup sliced zucchini (1/4 inch) 1 medium onion chopped 1/4 cup sliced green onions 1 cup water 1 tsp salt 2 cup s crushed butter flavored crackers 1/2 cup of butter (melted) 1 can (10 3/4 oz) cream of chicken soup 1 can (4 oz) sliced water chestnuts 1 large carrot shredded 1/2 cup mayonnaise 2 oz diced pimientos 1 tsp rubbed sage 1 cup shredded cheddar cheese

Combine the first five ingredients add 1/2 tsp salt cover and cook until squash is tender, about 6 minutes. Drain well, set aside. Combine crumbs and butter spoon half into greased shallow 1 1/2 qt baking dish. Combine soup, water chestnuts, carrot, mayonnaise, pimentos, sage and remaining salt. Fold into squash mixture. Spoon over crumbs sprinkle with cheese and the remaining crumb mixture. Bake uncovered at 350 for 30 minutes or until lightly brown