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Associate.com - Share Your Recipe!

Recipe Name: Calico Squash Casserole Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Pound(s) Yellow squash, sliced
1/2 Pound(s) Zucchini, sliced
1 Cup(s) Water
1/2 Cup(s) Onion, chopped
1/4 Cup(s) Green pepper, chopped
3 Tablespoon(s) Green onion, chopped
1/4 Cup(s) Butter or margarine, melted
and divided
1 Cup(s) Herb-seasoned stuffing mix
1 10-3/4 ounce cream of
chicken soup undiluted
1 8 ounce can water chestnuts
drained and chopped
1/2 Cup(s) Plain low-fat yogurt
1/4 Cup(s) Pimiento, chopped
1 Carrot, grated
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
Directions:
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 butteruntil tender; set aside.: Combine
stuffing mix and remaining 3 tablespoons butter in a largebowl; reserve
1/3 cup mixture.: Combine squash mixture, onion mixture, soup, and
remainingingredients; spoon mixture into a lightly greased 12" x 8" x
2" bakingdish. Sprinkle with reserved stuffing mixture. Bake at 350F
for 30minutes or until casserole is thoroughly heated. Yield: 6 to 8
servings.From Betty J. Casey of Alabama; December, 1990 "Southern
Living".From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 100
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 21.6mg
Sodium: 223.1mg
Potassium: 230.6mg
Carbohydrates: 5.7g
Fiber: 1.1g
Sugar: 3.7g
Protein: 2g


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