Thursday, May 26, 2011

Low-Point Cheesy Squash Casserole

A recipe you'll want to keep on hand all summer long. This tasty squash casserole won't heat up your kitchen during the hot summer months because you don't even have to turn on your oven. Made in the microwave, it's easy, healthy, and very delectable! Enjoy!

Low-Point Cheesy Squash Casserole
- 1 1/2 lbs yellow or green squash, sliced (no need to peel)
- 1/2 cup green onions (chopped)
- 1/2 cup fat-free mayonnaise
- 1 egg
- 1 Tbs flour
- 1/4 tsp. salt
- 4 oz. reduced-fat block cheddar cheese, shredded
- 1/2 cup bread crumbs
- 1 Tbs butter - Land O Lakes Lite
- Season to taste - I sprinkled pepper and Goya Adobo seasoning on top after this was done and it added more delicious flavor.
Combine squash and green onions in a large microwavable bowl. Cover with plastic wrap, folding back a corner to allow steam to escape. Microwave on high for 6 minutes or until squash is tender. Do not drain. In a separate bowl whisk together mayonnaise and next three ingredients. Stir in squash mixture and cheese. Spoon mixture into a lightly greased 8-inch by 11 1/2-inch baking dish. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave on high for 10 minutes or until casserole is set. Remove from microwave and let stand 5 to 10 minutes. Stir together bread crumbs and melted butter and microwave for 1 1/2 minutes. Sprinkle over casserole and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 7 (1/2 cups)
Serving size - 1
Points per serving - 2.7

"Unless you try to do something beyond what you've already mastered, you will never grow." - Ronald E. Osborn

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