Squash Casserole Remix
- Number of Servings: 6
Ingredients
7 summer squash, sliced (about 7 cups)1/4 cup skim milk2 tablespoons butter2 eggs, beaten1 bunch green onions, tops, thinly slicedsalt and pepper to taste1 tablespoon sugar or agave3/4 cups shredded lowfat cheddar3/4 cups wheat germ
Preheat oven to 350. Bring a large pot of water to a boil. Add squash and cook until tender, but still firm (10 min). Drain well, patting with paper towels.
To the squash, add milk, butter, eggs, green onion tops, salt, pepper and sugar - mix well. Transfer to a 9 x 13 inch casserole dish. Sprinkle with cheese and wheat germ. Bake in preheated oven for 30 minutes.
*I have substituted 2-3 pounds of frozen sliced squash, thawed and drained for the fresh squash with good results.
Number of Servings: 6
Recipe submitted by SparkPeople user BUDGETMOM.
To the squash, add milk, butter, eggs, green onion tops, salt, pepper and sugar - mix well. Transfer to a 9 x 13 inch casserole dish. Sprinkle with cheese and wheat germ. Bake in preheated oven for 30 minutes.
*I have substituted 2-3 pounds of frozen sliced squash, thawed and drained for the fresh squash with good results.
Number of Servings: 6
Recipe submitted by SparkPeople user BUDGETMOM.
Nutritional Info Amount Per Serving
- Calories: 176.1
- Total Fat: 9.7 g
- Cholesterol: 91.4 mg
- Sodium: 151.0 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 3.0 g
- Protein: 9.9 g
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