Calico Squash Casserole - Sl 12 90 Recipe




Calico Squash Casserole - Sl 12 90 Ingredients

1 lb yellow squash, sliced
1/2 lb zucchini, sliced
1 cup ; water
1/2 cup onion, chopped
1/4 cup green pepper, chopped
3 tbsp green onion, chopped
1/4 cup butter or margarine, melted and divided
1 cup herb-seasoned stuffing mix
1 10-3/4 ounce cream of chicken soup, undiluted
1 8 ounce can water chestnuts, drained and chopped
1/2 cup plain low-fat yogurt
1/4 cup pimiento, chopped
1 large carrot, grated
1/2 tsp salt
1/4 tsp pepper

A Recipe for
Calico Squash Casserole - Sl 12 90

 

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Calico Squash Casserole - Sl 12 90

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Calico Squash Casserole - Sl 12 90 Directions

: 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 COOK4U@VIVANET.COM On THU, 7 DEC
1995
114906 GMT

Serves: 6

 

 

 

 

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