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Yellow Squash Casserole

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield

12 servings (serving size: 2/3 cup)

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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

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

  4. 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.

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