Calico Squash Casserole Recipe

• 1 lb Yellow squash, sliced
• 1/2 lb Zucchini, sliced
• 1 c. ,water
• 1/2 c. Onion, minced
• 1/4 c. Green pepper, minced
• 3 Tbsp. Green onion, minced
• 1/4 c. Butter or possibly margarine, melted and divided
• 1 c. Herb-seasoned stuffing mix
• 1 x 10-3/4 oz cream of chicken soup, undiluted
• 1 x 8 oz can water chestnuts, liquid removed and minced
• 1/2 c. Plain low-fat yogurt
• 1/4 c. Pimiento, minced
• 1 lrg Carrot, grated
• 1/2 tsp Salt
• 1/4 tsp Pepper

1. Combine first 3 ingredients in a medium saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 8 min or possibly till squash is just tender.
3. Drain and set aside.
4. Saute/fry onion, green pepper, and green onions in 1 Tbsp.
5. butter till tender; set aside.
6. Combine stuffing mix and remaining 3 Tbsp.
7. butter in a large bowl; reserve 1/3 c. mix.
8. Combine squash mix, onion mix, soup, and remaining ingredients; spoon mix into a lightly greased 12" x 8" x 2" baking dish.
9. Sprinkle with reserved stuffing mix.
10. Bake at 350F for 30 min or possibly till casserole is thoroughly heated.
11. Yield: 6 to 8 servings.

yellow squash, zucchini, water, onion, green pepper, green onion, butter, stuffing mix, cream of chicken soup, water chestnuts, yogurt, pimiento, carrot, salt, pepper

Taken from cookeatshare.com/recipes/calico-squash-casserole-97902 (may not work)