Cheesy Squash Casserole
2 pounds yellow squash, washed, trimmed, sliced
Cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. Drain well; set aside.
Preheat oven to 350°.
Combine milk, flour, and Butter Buds in small saucepan. Heat, stirring constantly, until thickened. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add to 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
Per Serving: 79 Calories; 1g Fat (13.6% calories from fat); 1g Saturated Fat; 6g Protein; 12g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 225mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
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