Calico Squash Casserole
Calico Squash Casserole, a casseroles recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Calico Squash Casserole
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 ea 10-3/4 ounce cream of
- -chicken soup; undiluted 1 ea 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
Method
- : 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”.
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