July 22, 2010

CALICO SQUASH CASSEROLE


Printed from COOKS.COM


□   1/2 lb. zucchini squash, cooked & drained
□   1 lb. yellow squash, cooked & drained
□   5 tbsp. light butter, melted
□   3 tbsp. chopped green onions
□   1 onion, finely chopped
□   1/4 c. finely chopped green pepper
□   1/4 c. chopped pimiento
□   1 can cream of chicken soup
□   1/2 c. plain low fat yogurt
□   1 lg. carrot, grated
□   1 can water chestnuts, drained & coarsely chopped
□   2 c. herb flavored dressing mix
□   Salt & pepper to taste


Cook squash and drain. Saute onions and green pepper in 1 tablespoon butter until tender. Add to squash. to the dressing mix, add 4 tablespoons butter (reserve 2/3 cup for topping). Add the remaining ingredients, mixing well.Pour into a lightly greased casserole dish. Top with the reserved stuffing mix. Bake at 350 degrees for 30 minutes.
Serves 8.

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