CALICO SQUASH CASSEROLE

Calico Squash Casserole image

Provided by Dale Stanley

Number Of Ingredients 15

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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
1/2 tsp salt
1/4 tsp pepper

Steps:

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.
2. Saute onion, green pepper and green onions in 1 tablespoon butter until tender; set aside.
3. Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
4. Combine squash mixture, onion mixture, soup and remaining ingredients; spoon mixture into a lightly greased 12\" x 8\" x 2\" baking dish.
5. Sprinkle with reserved stuffing mixture.
6. Bake at 350 for 30 minutes or until casserole is thoroughly heated.