Country Vegetable Casserole
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Country Vegetable Casserole – The inspiration for this easy zucchini recipe came straight from the farmers gardens. All the garden fresh veggies we could think of were put into this meal, seasoned with garlic and then made “creamy”. Try it with a loaf of warm cheese bread. We know you will love it.
Prep Time: 15 mins |
Ingredients to make Country Vegetable Casserole
1 lb Yellow squash,sliced
1/2 lb Zucchini,sliced
1 c water
1/2 c Onion,chopped
1/4 c Green pepper,chopped
3 tb Green onion,chopped
1/4 c Butter or margarine,melted,divided
1 c Herb-seasoned stuffing mix
1 ea 10-3/4 ounce cream of mushroom soup,undiluted
1 ea 8 ounce can water chestnuts,drained,chopped
1/2 c Plain low-fat yogurt
1/4 c Pimiento,chopped
1 lg Carrot,grated
1/2 ts Salt
1/4 ts Pepper
Directions to make Country Vegetable Casserole
Step 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.
Step 2:Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside.
Step 3:Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
Step 4:Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish. Sprinkle with reserved stuffing mixture. Bake at 350F for 30 minutes or until casserole is thoroughly heated.
Image Source: cherrylet’
