Calico Squash Casserole Recipe
Servings: 6
Ingredients
- 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
Directions
- Combine first 3 ingredients in a medium saucepan; bring to a boil.
- Cover, reduce heat, and simmer 8 min or possibly till squash is just tender.
- Drain and set aside.
- Saute/fry onion, green pepper, and green onions in 1 Tbsp. butter till tender; set aside.
- Combine stuffing mix and remaining 3 Tbsp. butter in a large bowl; reserve 1/3 c. mix.
- Combine squash mix, onion mix, soup, and remaining ingredients; spoon mix into a lightly greased 12" x 8" x 2" baking dish. Sprinkle with reserved stuffing mix. Bake at 350F for 30 min or possibly till casserole is thoroughly heated.
- Yield: 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 6 servings | |
| Calories 261 | |
| Calories from Fat 131 | 50% |
| Total Fat 14.83g | 19% |
| Saturated Fat 8.15g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 728mg | 30% |
| Potassium 567mg | 16% |
| Total Carbs 26.35g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.68g | 3% |
| Protein 7.14g | 11% |
