Calico Squash Casserole

• 1 lb. yellow squash, sliced
• 1/2 lb. zucchini, sliced
• 1 c. water
• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 3 Tbsp. chopped green onions
• 1/4 c. butter or margarine, melted and divided
• 1 c. herb-seasoned stuffing mix
• 1 (10 3/4 oz.) can cream of chicken soup (undiluted)
• 1 (8 oz.) can water chestnuts, drained and chopped
• 1/2 c. plain low-fat yogurt
• 1/4 c. chopped pimento
• 1 large carrot, grated
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. Combine first 3 ingredients in a medium saucepan.
2. Bring to a boil and cover.
3. Reduce heat and simmer 8 minutes or until squash is tender; drain.
4. Saute onion, green pepper and green onions in 1 tablespoon butter until tender; set aside.

yellow squash, zucchini, water, onion, green pepper, green onions, butter, cream of chicken soup, water chestnuts, yogurt, pimento, carrot, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=562532 (may not work)