Cheesy Squash Casserole

Yield: 8 servings (serving size: about 3/4 cup)

Ingredients

• 2  pounds  yellow squash, sliced
• 3/4  cup  chopped onion
• 1  tablespoon  reduced-calorie margarine
• 2  tablespoons  all-purpose flour
• 1  cup  fat-free milk
• 3/4  cup  (3 ounces) shredded reduced-fat Cheddar cheese
• 1/2  teaspoon  salt
• 1/4  teaspoon  pepper
• Cooking spray
• 1/2  cup  soft breadcrumbs, toasted

Preparation

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°.

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° for 20 to 25 minutes or until mixture is thoroughly heated.

Nutritional Information

Calories:

95 (0.0% from fat)

Fat:

3.4g (sat 1.4g,mono 0.0g,poly 0.0g)

Protein:

6.2g

Carbohydrate:

11g

Fiber:

2.2g

Cholesterol:

8mg

Iron:

0.0mg

Sodium:

277mg

Calcium:

0.0mg