Calico squash casserole

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".

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