Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Yellow squash; sliced 1 ea 10-3/4 ounce cream of
1/2 lb Zucchini; sliced -chicken soup; undiluted
1 c ;water 1 ea 8 ounce can water chestnuts;
1/2 c Onion; chopped -drained and chopped
1/4 c Green pepper; chopped 1/2 c Plain low-fat yogurt
3 tb Green onion; chopped 1/4 c Pimiento; chopped
1/4 c Butter or margarine; melted 1 lg Carrot; grated
-and divided 1/2 ts Salt
1 c Herb-seasoned stuffing mix 1/4 ts Pepper

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 1/3 cup mixture.
Combine squash mixture, onion mixture, soup, and remaining
ingredients; spoon mixture into a lightly greased 12" x 8" x 2"
baking dish. Sprinkle with reserved stuffing mixture. Bake at 350F
for 30 minutes or until casserole is thoroughly heated. Yield: 6 to
8 servings.

From Betty J. Casey of Alabama; December, 1990 "Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 12-01-95

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