Weight Watchers Recipes
Cheesy Squash Casserole
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
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