Calico Squash Casserolecasseroles, side dish, vegetables 1 lb yellow squash; sliced 1/2 lb zucchini; sliced 1 cup ; water 1/2 cup onion; chopped 1/4 cup green pepper; chopped 3 tablespoon green onion; chopped 1/4 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 1/2 cup plain low-fat yogurt 1/4 cup pimiento; chopped 1 large carrot; grated 1/2 teaspoon salt 1/4 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 1/3 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". |
