Cheesy Squash Casserole
Wonderful served with poultry or lean pork.

• 2 pounds yellow squash, washed, trimmed, sliced
• 3/4 cup chopped onion
• 1/2 packet Butter Buds Mix
• 2 tablespoons all-purpose flour
• 1 cup fat-free milk
• 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• Cooking spray
• 1/2 cup panko bread crumbs

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
20 to 25 minutes or until mixture is thoroughly heated.

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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