“Light” Southern Squash Casserole
I love squash. I really do, but it has completely taken over my little raised bed garden. So much that I can’t use it all, and I’m having a hard time giving it away! When I saw Kim’s recipe for Southern Squash Casserole, I knew I needed to make it. I made a few slight changes to make it diet friendly, but it can be lowered in calories and points even more by cutting the cheese amount in half. I wanted it cheesy, so I decided to sacrifice the points and calories.
“Light” Souther Squash Casserole
Heather @ onceamonthmeals.com; adapted from Kim @ onceamonthmeals.com
- 8 cups yellow summer squash, sliced
- 1.25 cups Vidalia onion, sliced
- 3 Tablespoons butter, melted
- 4 medium eggs, beaten
- 0.5 cups shredded Parmesan cheese
- 2 cups reduced fat cheddar cheese, shredded
- 0.33 cups light mayonnaise
- salt and pepper, to taste
- 1.5 cups reduced fat crackers (such as Ritz)
Preheat oven to 350 degrees. In a skillet, saute squash and onion slices until soft. Drain excess water and divide cooked squash among two greased 8×8 pans or one 9×13 pan. Smash squash with the back of a fork (it doesn’t have to be mush, just a little smashed). In a bowl, whisk together butter, eggs, Parmesan cheese, cheddar cheese, mayo, salt and pepper. Divide and pour over squash in baking pans. Divide and sprinkle crackers over the top of the casserole. Bake for 20-25 minutes until cooked through and topping is browned.
Prepare and bake casserole as directed above. Cool casserole, cover with foil, label and freeze. TO SERVE: Thaw and reheat in microwave or in oven until warmed through.
Nutritional Info: 1 serving = 1/8 of casserole, Calories 264, Fat 18.4g, Carbs 12.3g, Fiber 1.6g, Protein 14.9g, WW Plus Points 7
**conversion chart image provided by Erik Spiekermann