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| 1 x ca. 450 g | yellow squash sliced |
| 1/2 x ca. 450 g | Zucchini sliced |
| 1 Tasse | water |
| 1/2 Tasse | Onion chopped |
| 1/4 Tasse | green pepper chopped |
| 3 Esslöffel | green onion chopped |
| 1/4 Tasse | Butter or margarine; melted and divided |
| 1 Tasse | 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 Tasse | yogurt plain, low fat |
| 1/4 Tasse | Pimiento chopped |
| 1 gross | carrot grated |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
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boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside.
butter until tender; set aside.
large bowl; reserve 1/3 cup mixture.
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.
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