Yield: 6 Servings
|1 pounds||Yellow squash; sliced|
|½ pounds||Zucchini; sliced|
|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|
: 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".