Calico squash casserole
6 Servings
Ingredients
| Quantity | 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 |
Directions
: 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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