Yellow Squash Casserole

Meat-and three casseroles are usually laden with mayo, cream, butter, cheese, or any combination of the four. Here's our lightened rendition of a traditional favorite.

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

Calories:

85 (31% from fat)

Fat:

2.9g (sat 1.2g,mono 0.5g,poly 0.6g)

Protein:

4.8g

Carbohydrate:

10.3g

Fiber:

1.8g

Cholesterol:

12mg

Iron:

0.7mg

Sodium:

279mg

Calcium:

91mg