2 c. sliced yellow summer squash (1/4 inch thick)
1 c. sliced zucchini (1/4 inch thick)
1 medium onion, chopped
1/4 c. sliced green onions
1 c. water
1 tsp. salt, divided
2 c. crushed butter flavored crackers
1/2 c. butter, melted
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 can (8 oz.) sliced water chestnuts, drained
1 large carrot, shredded
1/2 c. mayonnaise
1 jar (2 oz.) diced pimentos, drained
1 tsp. rubbed sage
1/2 tsp. white pepper
1 c. (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; set aside. Combine cracker crumbs and butter; spoon half into a greased shallow 1 1/2 qt. baking dish. Combine soup, water chestnuts, carrot, mayonnaise, pimentos, sage, pepper and remaining salt; fold into squash mixture. Spoon over crumbs. Sprinkle with cheese and remaining crumb mixture.

Bake, uncovered, at 350°F for 30 minutes or until lightly browned.