Yellow Squash Casserole
Wonderful served with poultry or lean pork.

Servings: 6

2 pounds yellow squash
1 cup grated carrot
1/2 cup diced onion
1 - 14 1/2 ounce can low sodium chicken broth
1 - 10.75 can reduced salt cream of mushroom soup
2 tablespoons low fat mayonnaise (we used Hellmann's®)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup crushed cracker crumbs*

Preheat oven to 350°. Cut squash into 1/2 inch slices. Cook squash and next 3 ingredients in a large skillet over medium heat, stirring often, 25 minutes or
until tender. Drain well, reserving broth for another use; pat squash mixture dry with paper towels.

Stir together mushroom soup and next 3 ingredients in a large bowl; stir in squash mixture until blended. Spoon mixture into a lightly greased 11 x 7 inch baking dish; sprinkle with crushed cracker crumbs.

Bake at 350° for 25 to 30 minutes or until golden and bubbly.

* COOKS NOTE: Have used seasoned panko as well with good results.

Per Serving: 143 Calories; 5g Fat (32.4% calories from fat); 1g Saturated Fat; 6g Protein; 19g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 714mg
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fat.

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