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Light Southern Squash Casserole - Lunch Version

<p>A summertime favorite, this squash casserole gets a diet-friendly makeover!</p>
8 Servings Recipe By

Ingredients

  • 8 cups slice Squash, Yellow
  • 1 1/4 cups slice Onion, Yellow
  • 3 tablespoons melt Butter
  • 4 individual beat Egg
  • 1/2 cups Parmesan Cheese, Shredded
  • 2 cups Cheddar Cheese, Sharp, 2%, Shredded
  • 1/3 cups Mayonnaise, Light
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1 1/2 cups crush Crackers, Snack, Reduced Fat (Round)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 3"x4.5" piece
  • 324 Calories
  • 21g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 155mg Cholesterol
  • 583mg Sodium
  • 16g Total Carb
  • 1g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 18g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a skillet, saute squash and onion until soft.
  2. Drain excess water and divide cooked squash among indicated number of baking pans.
  3. Smash squash with the back of a fork or potato masher (it doesn’t have to be mush, just a little smashed).
  4. In another bowl, whisk together butter, eggs, Parmesan, cheddar, mayo, and salt and pepper.
  5. Divide and pour over squash in baking pans.
  6. Divide and sprinkle crackers over the top of the casserole.
  7. Bake at 350 degrees for 20-25 minutes until cooked through and topping is browned.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a skillet, saute squash and onion until soft.
  2. Drain excess water and divide cooked squash among indicated number of baking pans.
  3. Smash squash with the back of a fork or potato masher (it doesn’t have to be mush, just a little smashed).
  4. In another bowl, whisk together butter, eggs, Parmesan, cheddar, mayo, and salt and pepper.
  5. Divide and pour over squash in baking pans.
  6. Divide and sprinkle crackers over the top of the casserole.
  7. Bake at 350 degrees for 20-25 minutes until cooked through and topping is browned.
  8. Cool casserole.
  9. Cut casserole into 8 equal pieces. Place portions into indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 30 seconds or until heated through.

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