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Calico Squash Casserole #2


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Casseroles Sides Squash Vegetables

Ingredients:

  • 1 lb Yellow squash; sliced
  • 1/2 lb Zucchini; sliced
  • 1 c ;water
  • 1/2 c Onion; chopped
  • 1/4 c Green pepper; chopped
  • 3 tb Green onion; chopped
  • 1/4 c Butter or margarine; melted and divided
  • 1 c Herb-seasoned stuffing mix
  • 1 10-3/4 ounce cream of chicken soup; undiluted
  • 1 8 ounce can water chestnuts; drained and chopped
  • 1/2 c Plain low-fat yogurt
  • 1/4 c Pimiento; chopped
  • 1 lg Carrot; grated
  • 1/2 ts Salt
  • 1/4 ts 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. : Saute 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 1/3 cup mixture. : Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12" x 8" x 2" baking dish. Sprinkle with reserved stuffing mixture. Bake at 350F for 30 minutes or until casserole is thoroughly heated. Yield: 6 to 8 servings.
 
From Betty J. Casey of Alabama; December, 1990 "Southern Living".
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini