Calico Squash Casserole

Recipe Ingredients

1 lb	454g / 16oz	Yellow squash - sliced
1/2 lb	227g / 8oz	Zucchini - sliced
1 cup	237ml	-- water
1/2 cup	31g / 1.1oz	Onion - chopped
1/4 cup	36g / 1.3oz	Green pepper - chopped
3 tablespoons	45ml	Green onion - chopped
1/4 cup	49g / 1.7oz	Butter or margarine - melted
		Divided
1 cup	110g / 3.9oz	Herb-seasoned stuffing mix
1		Cream of - chicken soup; undilu
1		Water chestnuts - drained and chopped
1/2 cup	118ml	Plain low-fat yogurt
1/4 cup	36g / 1.3oz	Pimiento - chopped
1 cup	110g / 3.9oz	Carrot - grated (large)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

: 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".

Source:
From the Seattle Times

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