0
(0)
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

A Message from our Provider:

“No Brainer: Turn or Burn, Fly or Fry, Live or Die”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?