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Calico Squash Casserole

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound yellow summer squash
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½ pound zucchini
sliced
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1 cup water
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½ cup onions
chopped
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¼ cup green bell peppers
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3 tablespoons scallions, spring or green onions
chopped
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¼ cup butter
or margarine, and divided
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1 cup herb stuffing mix
*
10-3/4 ounce soup, cream of chicken
undiluted
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8 ounces water chestnuts
drained and chopped
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½ cup yogurt
low-fat, plain
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¼ cup pimentos
chopped
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1 each carrots
large, grated
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½ teaspoon salt
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¼ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
453.6 g yellow summer squash
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226.8 g zucchini
sliced
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237 ml water
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118 ml onions
chopped
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59 ml green bell peppers
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45 ml scallions, spring or green onions
chopped
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59 ml butter
or margarine, and divided
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237 ml herb stuffing mix
*
soup, cream of chicken
undiluted
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231.2 ml/g water chestnuts
drained and chopped
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118 ml yogurt
low-fat, plain
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59 ml pimentos
chopped
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1 each carrots
large, grated
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2.5 ml salt
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1.3 ml black pepper
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 20643% 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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