Calico Squash Casserole
I have often found that people think they don’t like a food until someone fixes it differently and they discover that they really do like it. I made this dish once for a retreat and someone said that they had never liked squash until tasting it in this recipe. FTW!
This is another recipe that I have altered since I started making it. I have deleted all the original butter that was in it. I also no longer steam and saute the vegetables before baking. The microwave works much better and is quicker. I have also discovered the low fat “Cream of...” soups. I use them exclusively in all casseroles that call for a cream soup.
In case you’re wondering – as long as you go with the Pepperidge Farm Classic stuffing mix – this is vegetarian.
Yield: 8‑10 servings
Time: 1 hour
12 x 8 baking dish, greased
350°
Ingredients:
1 lb yellow squash, sliced
½ lb zucchini, sliced
½ cup onion, chopped
½ cup green pepper, chopped
3 tbs green onions, chopped
1 cup herb‑seasoned stuffing mix (Pepperidge Farms is a good choice)
1 can low fat cream of mushroom soup
1 can water chestnuts, drained and chopped
½ cup low‑fat yogurt
1/4 cup pimientos
1 lg carrot, grated
½ tsp salt
½ tsp pepper
Instructions:
Place first five ingredients in a large microwave safe bowl. Microwave on high for 5 minutes, stirring regularly. When all vegetables are tender, add 3/4 cup of stuffing mix. Reserve 1/4 cup for topping. Combine squash mixture, soup, and remaining ingredients. Spoon mixture in a greased 8x12 baking dish. Sprinkle with reserve stuffing mixture. Bake at 350 for 30 minutes or until casserole is thoroughly heated.
Multiply for a crowd. A very colorful dish.