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Categories:Viewed: 90 - Published at: 5 years ago
Ingredients
- 4 1/2 c. sliced yellow squash (about 8 small)
- 1 c. water
- 1/2 c. evaporated skim milk
- 1/4 c. (2 oz.) shredded reduced-fat Cheddar cheese
- 2 Tbsp. minced onion
- 2 tsp. diet margarine, melted
- 3/4 c. fine dry breadcrumbs
- 1 packet low-sodium chicken-flavored bouillon
- 1/2 tsp. pepper
- 1/8 tsp. paprika
Method
- Combine squash and water in a 1-quart saucepan.
- Cover and bring to a boil.
- Reduce heat and simmer 15 minutes or until tender.
- Drain well and mash squash.
- Add milk, cheese, 1/2 cup breadcrumbs, onion, margarine, bouillon and pepper, stirring until well combined.
- Pour into a 1-quart casserole; top with remaining breadcrumbs and paprika.
- Bake at 350° for 30 minutes.
- Makes 6 (1/2 cup size) servings.
