Cheesy Squash Casserole



  • 2 Pounds yellow squash, sliced
  • ¾ Cup chopped onion
  • 1 Tablespoon reduced calorie margarine
  • 2 Tablespoons all-purpose flour
  • 1 Cup fat free milk
  • ¾ Cup shredded reduced fat cheddar cheese
  • ½ Teaspoon salt
  • ¼ Teaspoon pepper
  • Cooking spray
  • ½ Cup soft breadcrumbs, toasted


  • Cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender.  Drain; set aside.  Melt margarine in a medium size, heavy saucepan over medium heat.  Add flour; cook, stirring constantly, 1 minute. 
  • Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly.  Remove from heat; add cheese, salt, and pepper, stirring until cheese melts.  Add squash mixture; stir well.  Spoon squash mixture into a shallow 1 ½ quart baking dish coated with cooking spray.  Sprinkle squash mixture evenly with breadcrumbs.  Bake at 350º for 20-25 minutes or until mixture is thoroughly heated. 
  • Makes 8 servings

Nutrition Facts per Serving:

  • Cal: 95
  • Fat: 3.4g
  • Protein: 6.2g
  • Carb: 11g
  • Chol: 8mg
  • Sodium: 277mg