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Cheesy Squash Casserole
2 lbs. yellow squash, sliced
3/4 cup chopped onion
1 Tbsp. reduced-calorie margarine
2 Tbsp. all-purpose flour
1 cup fat free milk
3/4 cup shredded reduced-fat Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Cooking spray
1/2 cup soft breadcrumbs, toasted
Cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. Drain; set aside.
Melt margarine in a medium-size, 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 degrees for 20 to 25 minutes or until mixture is thoroughly heated. Serve immediately. 8 servings.
We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are. (Adelle Davis)
To improve the flavor of inexpensive tomato juice, pour it into a pitcher and add a chopped green onion and a cut up stalk of celery.
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