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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Yellow Squash Casserole

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.

Cooking Light AUGUST 2001

  • Yield: 12 servings (serving size: 2/3 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 85
  • Calories from fat: 31%
  • Fat: 2.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.8g
  • Carbohydrate: 10.3g
  • Fiber: 1.8g
  • Cholesterol: 12mg
  • Iron: 0.7mg
  • Sodium: 279mg
  • Calcium: 91mg
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Yellow Squash Casserole Recipe

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