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 Tbs green onion, chopped
1/4 cup butter or margarine, melted
divided
1 cup herb-seasoned stuffing mix
1 10 3/4 oz cream of, chicken soup; undilu
1 8 oz 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


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.
Saut‚ 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".