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Cheesy Squash Casserole
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
1/2 teaspoon salt
1/4 teaspoon pepper
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.
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.
Makes 8 (3/4 Cup Servings)
Nutritional Info Per Serving: Calories: 95; Fat: 3.4g; Carbs: 11g; Fiber: 2.4g;
Sodium: 273mg; WW Points 2