Summer Squash & Zucchini Casserole
Makes 12 servings
2 pounds yellow squash, sliced
1 pound zucchini, sliced
1 onion, chopped
2 tbsp butter
1 cup fat-free evaporated milk
8 ounces low-fat American cheese, cubed
1 tbsp cornstarch
1/4 tsp pepper
10 whole wheat saltine crackers, crushed
Preheat oven to 350 degrees.
In a large pot of water, boil squash, zucchini, & onions until tender. Remove from heat and strain.
In a saucepan, combine butter and milk; constantly stir over low heat. Mix in cheese, cornstarch, and pepper. Stir until sauce thickens.
Use cooking spray to coat a 2-quart or 8x8 inch baking dish. Add squash, zucchini, & onions. Mix in cheese sauce.
Sprinkle casserole with cracker crumbs.
Bake uncovered for 20-30 minutes or until hot.
Nutrition Information (per serving): 120 calories, 5 grams total fat, 3 grams saturated fat, 343 mg sodium, 13 grams carbohydrate, 1.5 grams fiber, 7 grams sugar, 7 grams protein