Calico Squash Casserole
By Dale Stanley
1 lb yellow squash, sliced
1/2 lb zucchini, sliced
1 c water
1/2 c onion, chopped
1/4 c green bell pepper, chopped
3 Tbsp green onion, finely chopped
1/4 c butter, melted
1 c stuffing mix, herb-seasoned
1 can(s) cream of chicken soup
8 oz water chestnuts, drained and chopped
1/2 c yogurt, low-fat, plain
1/4 c pimiento, finely chopped
1 large carrot, shredded
1: 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.
Step 2: Saute onion, green pepper and green onions in 1 tablespoon butter until tender; set aside.
Step 3: Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
Step 4: Combine squash mixture, onion mixture, soup and remaining ingredients; spoon mixture into a lightly greased 12" x 8" x 2" baking dish.
Step 5: Sprinkle with reserved stuffing mixture.
Step 6: Bake at 350 for 30 minutes or until casserole is thoroughly heated.