Calico Squash Casserole
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
yellow summer squash
|
|
| 226.8 | g |
zucchini
sliced |
|
| 237 | ml |
water
|
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
green bell peppers
|
|
| 45 | ml |
scallions, spring or green onions
chopped |
|
| 59 | ml |
butter
or margarine, and divided |
|
| 237 | ml |
herb stuffing mix
|
* |
|
soup, cream of chicken
undiluted |
|
||
| 231.2 | ml/g |
water chestnuts
drained and chopped |
|
| 118 | ml |
yogurt
low-fat, plain |
|
| 59 | ml |
pimentos
chopped |
|
| 1 | each |
carrots
large, grated |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
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.
