CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Meats, Dairy, Grains |
|
Side dish, Vegetable, Squash, Casserole, Sthrn/livng |
6 |
Servings |
INGREDIENTS
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 |
|
10-3/4 ounce cream of chicken soup; undiluted |
1 |
|
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 |
INSTRUCTIONS
: 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".
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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