Cheesy Squash Casserole
- 2 pounds yellow squash, sliced
- 3/4 cup chopped onion
- 1 tablespoon reduced-calorie margarine
- 2 tablespoons all-purpose flour
- 1 cup fat-free milk
- 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- 1/2 cup soft breadcrumbs, toasted
Cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. Drain; set aside.
Preheat oven to 350°.
Melt margarine in a medium, heavy saucepan over medium heat. Add flour; cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir well.
Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated.
Enjoy all the flavor of savory squash casserole without the guilt! Reviewer Kim writes, "We used this in place of my mother's classic squash casserole for Christmas dinner and it was excellent! Tasted very similar to her much higher-fat recipe, and even she had to admit that it was very good."
- Yield: 8 servings (serving size: about 3/4 cup)
|Calories per serving:||95|
|Caloriesfromfat per serving:||0.0%|
|Fat per serving:||3.4g|
|Saturated fat per serving:||1.4g|
|Monounsaturated fat per serving:||0.0g|
|Polyunsaturated fat per serving:||0.0g|
|Protein per serving:||6.2g|
|Carbohydrate per serving:||11g|
|Fiber per serving:||2.2g|
|Cholesterol per serving:||8mg|
|Iron per serving:||0.0mg|
|Sodium per serving:||277mg|
|Calcium per serving:||0.0mg|