ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lightened Squash Casserole

Photo: Becky Luigart-Stayner; Styling: Amy Burke
Hands-on time 25 mins
Total time 1 hr, 10 mins
Yield Makes 10 to 12 servings
A combo of cornflakes and French fried onions adds an irresistible crunch.

Ingredients

  • 3 pounds yellow squash
  • 1/2 cup chopped sweet onion
  • 1 1/2 teaspoons salt, divided
  • 1 cup grated carrots
  • 1 (10 3/4-oz.) can reduced-fat cream of chicken soup
  • 1 (8-oz.) container light sour cream
  • 1/4 cup chopped fresh chives
  • 1/2 cup crushed cornflakes cereal
  • 1/2 cup crushed French fried onions
  • 2 tablespoons melted butter
  • 1/4 teaspoon freshly ground pepper

Nutrition Information

  • calories 139
  • fat 7 g
  • satfat 4 g
  • monofat 1 g
  • polyfat 0.0 g
  • protein 4 g
  • carbohydrate 15 g
  • fiber 4 g
  • cholesterol 9 mg
  • iron 1 mg
  • sodium 586 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 350°. Cut squash into 1/4-inch-thick slices; place in a Dutch oven. Add onion, 1 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well, and pat squash dry with paper towels.

  2. Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Spoon into a lightly greased 2-qt. oval baking dish.

  3. Stir together cornflakes and next 3 ingredients in a small bowl. Sprinkle over squash mixture.

  4. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.