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Ingredients: 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 Method: 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 aside. 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. |
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