Low-fat squash casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Zucchini; sliced 1/3\" thick |
| 1 | small | Yellow squash; sliced 1/3\" thick |
| 1 | medium | White squash; sliced 1/3\" thick |
| 1 | small | Onion; sliced thin |
| 1 | small | Tomato; seeded and chopped |
| 3 | tablespoons | Green olive; sliced |
| ½ | teaspoon | Dried oregano |
| 1 | can | Low-fat cheese soup |
| ¼ | cup | No-fat half and half |
| 2 | tablespoons | Flour |
| Salt and pepper; to taste | ||
| ¼ | cup | Italian bread crumbs |
| 2 | tablespoons | Low-fat cheddar cheese; shredded |
Directions
Preheat oven to 375. Spray casserole dish with cooking spray.
Toss vegetables in casserole dish. Combine oregano, cheese soup, half & half, flour and salt in pepper in a small bowl; mix thoroughly. Toss vegetables with soup mixture; sprinkle breadcrumbs and cheese over top.
Bake for 30 minutes or until vegetables are tender but al dente.
Recipe by: Lisa Posted to EAT-L Digest by shade <liveoak@...> on Sep 1, 1997
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