Calico Squash Casserole
84
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)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?
