Squash Casserole

Squash Casserole

From The Good Housekeeping Cookbook

Servings: 8 side dish size servings

2 T. butter or margarine

1 large onion, thinly sliced

1 lb. yellow squash (2 med.), cut into ½” slices

1 lb. zucchini (2 med.), cut into 1/2” slices

½ tsp. salt

1 garlic clove, finely chopped

1/8 tsp. ground red pepper

2 T. all-purpose flour

½ cup milk

½ cup reduced-fat sour cream

4 T. freshly grated Parmesan cheese

½ cup saltine cracker crumbs

Preheat oven to 350 degrees. In a 12-inch skillet, melt butter over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Increase heat to medium-high. Add squash and salt. Cook, stirring occassionally until tender, about 10 minutes. Stir in garlic and ground red pepper and cook 30 seconds. Reduce heat to low; sprinkle flour over vegetables and cook, stirring, 1 minute. Add milk and heat to boiling, stirring until browned bits are loosened from bottom of skillet. Remove from heat and stir in sour cream and 3 tablespoons Parmesan.

Spoon squash mixture into shallow 9”x9” baking dish. Sprinkle with cracker crumbs and remaining 1 tablespoon Parmesan. Bake until bubbling at edges, about 20 minutes.

Nutrition Information: 130 calories; 7g fat; 4g sat. fat; 17mg. chol.; 307 mg. sodium; 5g protein

Jill’s notes:

* I love making substitutions to use whatever I have in my fridge! For this recipe I chopped up 4 different kinds of summer squash I had lying around, substituted low-fat plain yogurt for the sour cream, and put some triscuts in the blender to use as topping since I didn’t have any saltines on hand.

** Another time/money-saving technique I use is to prepare and freeze onions in advance for cooking. Instead of buying onions one or two at a time, I buy a bag (which costs less) and prep them different ways (diced, sliced, quartered, strips, etc.). I freeze them in bags in 1 cup or 1 onion measurements. It saves so much time and effort when preparing cooked dishes later on!

Squash Casserole fresh out of the oven!