Cheesy Squash Casserole recipe

8 servings

2 pounds yellow squash, sliced

3/4 cup chopped onion

1 tablespoon reduced-calorie margarine

2 tablespoons all-purpose flour

1 cup fat free milk

3/4 cup shredded reduced-fat Cheddar cheese

1/2 teaspoon salt

1/4 teaspoon pepper

Cooking spray

1/2 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 1/2-quart baking dish coated with cooking spray.

Sprinkle squash mixture evenly with breadcrumbs.

Bake at 350 degrees for 20 to 25 minutes or until mixture is thoroughly heated.

Serve immediately.