Rating: 4 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0

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.

Recipe by Cooking Light August 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

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

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

85 calories; calories from fat 31%; fat 2.9g; saturated fat 1.2g; mono fat 0.5g; poly fat 0.6g; protein 4.8g; carbohydrates 10.3g; fiber 1.8g; cholesterol 12mg; iron 0.7mg; sodium 279mg; calcium 91mg.
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