Cheesy Squash Casserole

By ryanmmurano

Cheesy Squash Casserole
  • 2 pounds yellow squash, sliced

  • 3/4 cup chopped onion

  • 1 tablespoon reduced-calorie margarine

  • 2 tablespoons all-purpose flour

  • 1 cup fat-free milk

  • 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • Cooking spray

  • 1/2 cup soft breadcrumbs, toasted

  1. Cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. Drain; set aside.

  2. Preheat oven to 350°.

  3. Melt margarine in a medium, heavy saucepan over medium heat. Add flour; cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir well.

  4. 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.

Nutritional Facts

Serving Size
About 3/4 cup
Calories - 95
Carbohydrates - 11g
Saturated Fat - 1.4g
Protein - 6.2g
Sodium - 277mg
Dietary Fiber - 2.2g

side dish dinner vegetables

2 replies

Low Carb Liz
Low Carb Liz 2015-02-18 07:54:07 -0600 Report

I will try this as we really like squash but will make this changes" butter for margarine(less carbs) low carb milk for ff milk(3 carbs versus 12 carbs) and I'm not sure how many carbs are in a 1/2 cup breadcrumbs but I will use crushed pork skins which have zero carbs