Mother’s Day Squash Casserole


  • 2 pounds yellow squash, sliced
  • 1 zucchini, sliced
  • ½ cup shredded carrots
  • 1 cup green onions, sliced
  • 2 ounces diced pimentos
  • 1 stick of butter
  • ½ cup sour cream
  • ½ cup Duke’s mayonnaise
  • 1 can cream of mushroom soup
  • 1 cup shredded Monterey Jack and Colby cheese blend
  • 4 slices of American cheese
  • 1 egg
  • 1 sleeve of saltines, crushed
  • Salt and pepper to taste
  • French’s fried onion rings for topping


  1. Place squash, zucchini, and carrots in a medium saucepan and cook over medium heat until tender.
  2. Remove from heat.
  3. Place in a colander and let drain while making sauce. Drain very well and transfer to a bowl or the original saucepan.
  4. Melt butter in a skillet.
  5. Add onion and cook until tender.
  6. Add mushroom soup, cheeses, sour cream, and mayonnaise.
  7. Cook over low heat until well blended and smooth.
  8. Beat egg and add to squash mixture.
  9. Stir in pimento.
  10. Add to sauce and blend everything well.
  11. Add salt and pepper to taste.
  12. Stir in crushed saltines.
  13. Pour into a lightly greased casserole dish, top with French’s onion rings and bake at 350° about 40 minutes, until bubbly and top is golden brown.

This recipe makes 8 to 10 servings.