Cheesy Squash Casserole


(4 votes) 2 4

Yellow squash is baked in a creamy cheesy sauce and topped with toasty breadcrumbs. This is a wonderful way to use up this tender summer beauty.

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  • 2 lb. yellow squash, sliced
  • 3/4 C. chopped onion
  • 1 Tbs. reduced-calorie margarine
  • 2 Tbs. all-purpose flour
  • 1 C. fat free milk
  • 3/4 C. shredded reduced-fat Cheddar cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Cooking spray
  • 1/2 C. soft breadcrumbs, toasted

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Cook squash and onion in a small amount of boiling water 10-12 minutes or until vegetables are tender. Drain; set aside. Melt margarine in a medium-size, 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 degrees for 20-25 minutes or until mixture is thoroughly heated. Serve immediately.

Yield: 8 servings

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