Cheesy Squash Casserole
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.
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
Good to Know
Naturally low in calories and high in vitamin C, potassium, and carotenes, summer squash is still the star in this casserole. We’ve cut the fat, but not the flavor, by making a creamy white sauce with skim milk and using reduced fat cheddar cheese. Pre-toasting the breadcrumbs ensures a crunchy topping without the traditional addition of butter.