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."
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
1/2 cup soft breadcrumbs, toasted
How to Make It
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.
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I boosted the flavor a bit: first, I slowly cooked the onions to begin to caramelize them before adding the squash and a bit of chicken stock to steam the veggies. I also added bay leaves to the warm milk as I made the sauce, then removed them before finishing the dish. Two low fat Laughing Cow wedges added to the low fat cheddar made the sauce creamier. I grated nutmeg over the crumbs. The results tasted rich and satisfying.
Fantastic low-calorie recipe, easy to prepare and very yet filling. I turn this into a vegetarian entree by adding left-over brown rice into the mix prior to baking. It helps soak up some of the excess water from the squash.
This is the freshest tasting squash casserole we've ever tried - and we've tried many in our quest to find an alternative to the southern tradition of butter crackers and massive amounts of cheese. This is my husband's favorite childhood dish but squash is that one food our kids just don't like however it is disguised. This recipe won praise and requests from all to add it to the standard menu rotation. We've served it with both turkey and chicken, on veggie night and taken it to potlucks and it worked well each time.
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. Will definitely make this again.