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Calico Squash Casserole















Trans-fat Free


1 pound yellow summer squash
½ pound zucchini
1 cup water
½ cup onions
¼ cup green bell peppers
3 tablespoons scallions, spring or green onions
¼ cup butter
or margarine, and divided
1 cup herb stuffing mix
10-3/4 ounce soup, cream of chicken
8 ounces water chestnuts
drained and chopped
½ cup yogurt
low-fat, plain
¼ cup pimentos
1 each carrots
large, grated
½ teaspoon salt
¼ teaspoon black 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. Sauté 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 inch baking dish .

Sprinkle with reserved stuffing mixture. Bake at 350℉ (180℃) for 30 minutes or until casserole is thoroughly heated.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 20643% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 362mg 15%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 51% Vitamin C 78%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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