Yellow Squash Casserole
2 pounds yellow squash
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
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
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