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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 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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