Calico Veggie Casserole
1 lb Yellow squash sliced
1/2 lb Zucchini sliced
1 c water
1/2 Cup Chopped Onion
1/4 Cup chopped Green pepper
3 tb chopped Green onion
1/4 Cup Butter melted and divided
1 Cup Herb-seasoned stuffing mix
1 Can cream of chicken soup undiluted
1 8 ounce can water chestnuts drained and chopped
1/2 Cup Plain low-fat yogurt
1/4 Cup chopped Pimiento
1 lg grated Carrot
1/2 ts Salt
1/4 ts Pepper
Combine first 3 ingredients in a medium saucepan and bring to a boil. Cover and
reduce the heat, simmer 8 minutes or until squash is just tender. Drain and set
Saute onion, green pepper, and green onions in 1 tablespoon butter until tender
and set that aside.
Combine the stuffing mix and the remaining 3 tablespoons butter in a large bowl
and reserve 1/3 cup mixture.
Combine squash mixture, onion mixture, soup, and remaining ingredients and spoon
the mixture into a lightly greased 12" x 8" x 2" baking dish. Sprinkle with
reserved stuffing mixture. Bake at 350 degrees for 30 minutes or until casserole
is thoroughly heated.
Makes 6 to 8 servings.