Calico Squash Casserole
84
Ingredients
1 | pound |
yellow summer squash
|
|
½ | pound |
zucchini
sliced |
|
1 | cup |
water
|
|
½ | cup |
onions
chopped |
|
¼ | cup |
green bell peppers
|
|
3 | tablespoons |
scallions, spring or green onions
chopped |
|
¼ | cup |
butter
or margarine, and divided |
|
1 | cup |
herb stuffing mix
|
* |
10-3/4 | ounce |
soup, cream of chicken
undiluted |
|
8 | ounces |
water chestnuts
drained and chopped |
|
½ | cup |
yogurt
low-fat, plain |
|
¼ | cup |
pimentos
chopped |
|
1 | each |
carrots
large, grated |
|
½ | teaspoon |
salt
|
|
¼ | teaspoon |
black 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. 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.
Nutrition Facts
Serving Size 274g (9.7 oz)