Calico Veggie Casserole

1 lb Yellow squash sliced
1/2 lb Zucchini sliced
1 cup water
1/2 cup Chopped Onion
1/4 cup chopped Green pepper
3 tbsp chopped Green onion
1/4 cup Butter melted and divided
1 cup Herb-seasoned stuffing mix
1 can cream of chicken soup undiluted
1 8 ounce can water chestnuts drained and chopped
1/2 cup Plain low-fat yogurt
1/4 cup chopped Pimiento
1 lg grated Carrot
1/2 tsp Salt
1/4 tsp Pepper

Combine first 3 ingredients in a medium saucepan and bring to a boil. Cover and reduce the heat, simmer 8 minutes or until squash is just tender. Drain and set aside. Sauté onion, green pepper, and green onions in 1 tablespoon butter until tender and set that aside. Combine the stuffing mix and the remaining 3 tablespoons butter in a large bowl and reserve 1/3 cup mixture. Combine squash mixture, onion mixture, soup, and remaining ingredients and spoon the mixture into a lightly greased 12" x 8" x 2" baking dish. Sprinkle with reserved stuffing mixture. Bake at 350 degrees for 30 minutes or until casserole is thoroughly heated.

Makes 6 to 8 servings.