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Rating: 3.9/5 (53 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: Southern & Soul
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 132
% Daily Value**
Total Fat 4g
Saturated Fat 3g
Unsaturated Fat 0g
Cholesterol 9mg
Sodium 729mg
Total Carbohydrate 20g
Dietary Fiber 3g
Sugars 7g
Protein 5g
Vitamin A  43%Vitamin C  24%
Calcium  13%Iron  3%
Potassium  14%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Calico Squash Casserole

Date Added: July 23, 2009
This is a great vegetable dish to serve by itself or to compliment a poultry dinner. The flavors of the fresh ingredients combine naturally with the savory stuffing for a taste treat.


1 lb Yellow Squash sliced
1/2 lb Zucchini sliced
1 cup Water
1/2 cup Onion chopped
1/4 cup Green Bell Pepper chopped
3 tablespoons Green Onions chopped
1/4 cup Margarine or Butter melted and divided
1 cup Stuffing Mix Herb-seasoned
10 3/4 oz Cream Of Chicken Soup undiluted
8 oz Water Chestnuts can drained and chopped
1/2 cup Plain Yogurt low-fat
1/4 cup Pimento chopped
1 Carrot grated
1/2 teaspoon Salt
1/4 teaspoon Pepper
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1. Combine first 3 ingredients in a medium saucepan; bring to a boil.

2. Cover, reduce heat, and simmer 8 minutes or until squash is just tender.

3. Drain and set aside. Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside.

4. Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.

5. Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12" x 8" x 2" baking dish.

6. Sprinkle with reserved stuffing mixture. Bake at 350 F for 30 minutes or until casserole is thoroughly heated.

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Dietary Notes:
This recipe is low-cholesterol with 8.5mg per serving

This recipe is high in Vitamin A with 43% of your daily recommended intake per serving. This recipe is high in Vitamin C with 24% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yogurt, Gluten, Bell Pepper, Spring Onion, Onion allergies.
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