astray recipes: Calico squash casserole

Categories: Side dish; Vegetables; Squash; Casserole; Sthrn/livng
Yield: 6 Servings

Measure	Ingredient
1 pounds	Yellow squash; sliced
½ pounds	Zucchini; sliced
1 cup	;water
½ cup	Onion; chopped
¼ cup	Green pepper; chopped
3 tablespoons	Green onion; chopped
¼ cup	Butter or margarine; melted and divided
1 cup	Herb-seasoned stuffing mix
1 each	10-3/4 ounce cream of chicken soup; undiluted
1 each	8 ounce can water chestnuts; drained and chopped
½ cup	Plain low-fat yogurt
¼ cup	Pimiento; chopped
1 large	Carrot; grated
½ teaspoon	Salt
¼ teaspoon	Pepper

: Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside.

: Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside. : Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve ⅓ cup mixture.

: Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12" x 8" x 2" baking dish. Sprinkle with reserved stuffing mixture. Bake at 350F for 30 minutes or until casserole is thoroughly heated. Yield: 6 to 8 servings.

From Betty J. Casey of Alabama; December, 1990"Southern Living".

calico squash casserole