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.
Cheesy Squash Casserole
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."
More From Oxmoor House
- Calories: 95
- Calories from fat: 0.0%
- Fat: 3.4g
- Saturated fat: 1.4g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 6.2g
- Carbohydrate: 11g
- Fiber: 2.2g
- Cholesterol: 8mg
- Iron: 0.0mg
- Sodium: 277mg
- Calcium: 0.0mg
- 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.
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