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Categories:
zucchini water onions green bell peppers scallions butter herb stuffing mix ounce soup water pimentos carrots salt black pepper
Viewed: 72 - Published at: 2 years agoIngredients
- 1 pound yellow summer squash
- 1/2 pound zucchini sliced
- 1 cup water
- 1/2 cup onions chopped
- 1/4 cup green bell peppers
- 3 tablespoons scallions, spring or green onions chopped
- 1/4 cup butter or margarine, and divided
- 1 cup herb stuffing mix
- 10- 3/4 ounce soup, cream of chicken undiluted
- 8 ounces water chestnuts drained and chopped
- 1/2 cup yogurt low-fat, plain
- 1/4 cup pimentos chopped
- 1 each carrots large, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
- 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 butter until tender; set aside.
- Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 13 cup mixture.
- Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish.
- Sprinkle with reserved stuffing mixture.
- Bake at 350F (180C) for 30 minutes or until casserole is thoroughly heated.
