Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 pounds yellow squash, cut into 1/4 inch slices2 Tablespoons Smart Balance1 large onion, chopped2 garlic cloves, pressed1 (10 3/4 ounce) cream of mushroom soup, lower fat, undiluted1 cup shredded fat free cheddar cheese2 large eggs1 tsp salt1/2 tsp pepper
*Cook squash in boiling water to cover 8 to 10 minutes or until tender. Drain squash and press between paper towels.
*Melt Smart Balance in large skillet; add chopped onion and garlic, and saute until tender
*Combine onion mixture, squash, soup, and remaining ingredients; spoon into a 11 x 7-inch baking dish, sprayed with cooking oil
*Bake at 350 for 30 minutes or until bubly.
Yields 8-10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SSTYLES0323.
*Melt Smart Balance in large skillet; add chopped onion and garlic, and saute until tender
*Combine onion mixture, squash, soup, and remaining ingredients; spoon into a 11 x 7-inch baking dish, sprayed with cooking oil
*Bake at 350 for 30 minutes or until bubly.
Yields 8-10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SSTYLES0323.
Nutritional Info Amount Per Serving
- Calories: 113.0
- Total Fat: 5.8 g
- Cholesterol: 58.5 mg
- Sodium: 316.3 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.5 g
- Protein: 7.1 g
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