How To make Calico Squash Casserole
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
: 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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Try out the best of the best with this roundup of the best recipes of 2021 picked by our culinary team at The Spruce Eats. Test out the best recipes of 2021 from vegan banana bread to avocado toast. Subscribe to The Spruce Eats for delicious recipes, one-of-a-kind hacks & more every week!
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