Yellow Squash Casserole

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Here's our lightened rendition of a traditional yellow squash casserole; it's just as delicious just minus the guilt! Meat-and three casseroles are usually laden with mayo, cream, butter, cheese, or any combination of the four.

Yield:

12 servings (serving size: 2/3 cup)

Recipe from

Nutritional Information

Calories 85
Caloriesfromfat 31 %
Fat 2.9 g
Satfat 1.2 g
Monofat 0.5 g
Polyfat 0.6 g
Protein 4.8 g
Carbohydrate 10.3 g
Fiber 1.8 g
Cholesterol 12 mg
Iron 0.7 mg
Sodium 279 mg
Calcium 91 mg

Ingredients

8 cups sliced yellow squash (about 2 pounds)
1 tablespoon water
6 ounces hot turkey Italian sausage (about 2 links)
1/2 cup chopped onion
2 garlic cloves, minced
2 (1-ounce) slices day-old white bread
1/2 cup fat-free sour cream
1/3 cup (1 1/2 ounces) diced provolone cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
Cooking spray

Preparation

Preheat oven to 350°.

Combine squash and water in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender. Drain well.

Remove casing from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain.

Place the bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 cup. Combine the squash, sausage mixture, 1/2 cup breadcrumbs, sour cream, cheese, salt, pepper, and soup. Spoon squash mixture in a 2-quart casserole coated with cooking spray.

Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350° for 30 minutes.

Note:

August 2001