calico squash casserole
(11)
Blue Ribbon Recipe
This is an enticing mixture of vegetables and stuffing mix. It makes for an amazing dish that you will want to repeat often!
— The Test Kitchen
@kitchencrew
(11)
yield
6 serving(s)
method
Bake
Ingredients For calico squash casserole
-
1 lbyellow squash, sliced
-
1/2 tspsalt
-
1 lgcarrot, shredded
-
1/4 cpimiento, finely chopped
-
1/2 cyogurt, low-fat, plain
-
8 ozwater chestnuts, drained and chopped
-
1 cancream of chicken soup
-
1 cstuffing mix, herb-seasoned
-
1/4 cbutter, melted
-
3 Tbspgreen onion, finely chopped
-
1/4 cgreen bell pepper, chopped
-
1/2 conion, chopped
-
1 cwater
-
1/2 lbzucchini, sliced
-
1/4 tsppepper
How To Make calico squash casserole
-
1Combine 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.
-
2Saute onion, green pepper and green onions in 1 tablespoon butter until tender; set aside.
-
3Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
-
4Combine squash mixture, onion mixture, soup and remaining ingredients; spoon mixture into a lightly greased 12\" x 8\" x 2\" baking dish.
-
5Sprinkle with reserved stuffing mixture.
-
6Bake at 350 for 30 minutes or until casserole is thoroughly heated.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Calico Squash Casserole:
ADVERTISEMENT