---------- Recipe via Meal-Master (tm) v8.02
  Categories: Side dish, Vegetable, Squash, Casserole, Sthrn/livng
       Yield: 6 servings
       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
            -and divided
       1 c  Herb-seasoned stuffing mix
       1 ea 10-3/4 ounce cream of
            -chicken soup; undiluted
       1 ea 8 ounce can water chestnuts;
            -drained and 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
   :    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”.