Calico squash casserole
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Calico squash casserole
  Squash    Vegetables    Casserole    Side dish  
Last updated 6/12/2012 12:42:36 AM. Recipe ID 1631. Report a problem with this recipe.
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      Title: Calico squash casserole
 Categories: Side dish, Vegetables, Squash, Casserole, Sthrn/livng
      Yield: 6 Servings
 
      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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Recipe ID 1631 (Apr 03, 2005)

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