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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Here's our lightened rendition of a traditional yellow squash casserole; it's just as delicious just minus the guilt! Meat-and three casseroles are usually laden with mayo, cream, butter, cheese, or any combination of the four. Ingredients:
8 cups sliced yellow squash (about 2 pounds) |
1 tablespoon water |
6 ounces hot turkey italian sausage (about 2 links) |
1/2 cup chopped onion |
2 garlic cloves, minced |
2 (1-ounce) slices day-old white bread |
1/2 cup fat-free sour cream |
1/3 cup (1 1/2 ounces) diced provolone cheese |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine squash and water in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender. Drain well.
3. Remove casing from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain.
4. Place the bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 cup. Combine the squash, sausage mixture, 1/2 cup breadcrumbs, sour cream, cheese, salt, pepper, and soup. Spoon squash mixture in a 2-quart casserole coated with cooking spray.
5. Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350° for 30 minutes.
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