Cheesy Squash Casserole
2 lbs yellow squash, sliced
3/4 cup chopped onion
1 tbsp reduced-calorie margarine, stick
2 tbsp all-purpose flour
1 cup skim milk
3 oz shredded reduced-fat cheddar cheese
1/2 tsp salt
1/4 tsp pepper
1/2 cup fresh bread crumbs, toasted
Preheat oven to 350 degrees. Steam squash and onion, covered, 12 minutes
or until tender. Drain; set aside. Melt margarine in a saucepan over medium
heat. Add flour; cook 1 minute, stirring constantly. Gradually add milk; cook
until mixture is thick and bubbly, stirring constantly. Remove from heat; add
cheese, salt, and pepper, stirring until cheese melts. Stir in squash-onion mixture.
Spoon squash mixture into a shallow 1-1/2 quart casserole coated with cooking
spray; sprinkle with breadcrumbs. Bake at 350 degrees for 20 minutes
or until thoroughly heated.
PER SERVING: 95 Calories/3.4 g Fat/277 mg Sodium/2.2 g Fiber
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