Cheesy Squash Casserole
Squash is an excellent source of carotenes, and vitamins B and C
Serving Size
3/4 cup
Servings
8
Prep Time
8 min
Cook Time
40 min
Ingredients
2 lbs
yellow squash, sliced
3/4 cup
onion, chopped
1 Tbs[
reduced-calorie margarine
2 Tbsp
all-purpose flour
1 cup
fat-free milk
3/4 cup (3 oz) shredded
reduced-fat cheddar cheese, shredded
1/2 tsp
salt
1/4 tsp
black pepper
coat baking dish
cooking spray
1/2 cup soft, toasted
breadcrumbs
Directions
- Cook squash and onion in a small amount of boiling water, 10 to 12 minutes or until vegetables are tender. Drain; set aside.
- Preheat oven to 350°F.
- Melt margarine in a medium, heavy saucepan over medium heat. Add flour; cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir well.
- Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350°F for 20 to 25 minutes or until mixture is thoroughly heated.
Nutrition Information
| Sodium | 277 mg |
| Saturated fat | 1.4 g |
| Protein | 6.2 g |
| Fiber | 2.2 g |
| Fat | 3.4 g |
| Cholesterol | 8 mg |
| Carbs | 11 g |
| Calories | 95 |
All-New Complete Step-by-Step Diabetic, Oxmoor House 2010