calico squash casserole

★★★★★ 11 Reviews
viction avatar
By Dale Stanley
from Perrysburg, OH

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 Reviews
serves 6
method Bake

Ingredients For calico squash casserole

  • 1 lb
    yellow squash, sliced
  • 1/2 tsp
    salt
  • 1 lg
    carrot, shredded
  • 1/4 c
    pimiento, finely chopped
  • 1/2 c
    yogurt, low-fat, plain
  • 8 oz
    water chestnuts, drained and chopped
  • 1 can
    cream of chicken soup
  • 1 c
    stuffing mix, herb-seasoned
  • 1/4 c
    butter, melted
  • 3 Tbsp
    green onion, finely chopped
  • 1/4 c
    green bell pepper, chopped
  • 1/2 c
    onion, chopped
  • 1 c
    water
  • 1/2 lb
    zucchini, sliced
  • 1/4 tsp
    pepper

How To Make calico squash casserole

  • 1
    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.
  • 2
    Saute onion, green pepper and green onions in 1 tablespoon butter until tender; set aside.
  • 3
    Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
  • 4
    Combine squash mixture, onion mixture, soup and remaining ingredients; spoon mixture into a lightly greased 12\" x 8\" x 2\" baking dish.
  • 5
    Sprinkle with reserved stuffing mixture.
  • 6
    Bake at 350 for 30 minutes or until casserole is thoroughly heated.
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