Cheesy Squash Casserole

Recipe By : WW Simple Goodness Magazine

2 Points per serving

2 pounds yellow squash -- sliced

3/4 cup chopped onion

1 tablespoon reduced-calorie margarine -- stick

2 tablespoons all-purpose flour

1 cup skim milk

3 ounces shredded reduced-fat cheddar cheese

1/2 teaspoon salt

1/4 teaspoon pepper

cooking spray

1/2 cup fresh bread crumbs -- toasted

1. Preheat oven to 350º.

2. Steam squash and onion, covered, 12 minutes or until tender. Drain; set aside.

3. Melt margarine in a saucepan over medium heat. Add flour; cook 1 minute, stirring constantly. Gradually add milk; cook until mixture is thick and bubbly, stirring constantly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Stir in squash-onion mixture.

4. Spoon squash mixture into a shallow 1-1/2-quart casserole coated with cooking spray; sprinkle with breadcrumbs. Bake at 350º for 20 minutes or until thoroughly heated.

Serving Size : 8

Nutritional analysis per serving (per recipe): 95 Calories; 3.4 g Fat; 2.2 g. Fiber; 277 mg. Sodium; 149 mg. Calcium 2 POINTS per serving M.C. Formatted by Dina on 8/1/98.