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”.