Yellow Squash Casserole

Yellow Squash Casserole
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon black pepper
  • 2 garlic cloves, minced
  • ½ cup fat-free sour cream
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
  • ¼ teaspoon salt
  • 8 cups sliced yellow squash (about 2 pounds)
  • 1/3 cup (1 1/2 ounces) diced provolone cheese
  • + 5 more ingredients
    • 2 (1-ounce) slices day-old white bread
    • ½ cup chopped onion
    • 6 ounces hot turkey Italian sausage (about 2 links)
    • 1 tablespoon water
    • Cooking spray

Preheat oven to 350°. 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. Remove casing from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirr...

View full recipe at My Recipes

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Variations on Yellow Squash Casserole

  • Yellow Squash Casserole
    • 4 pounds yellow squash
    • 1 3/4 cups reduced-sodium chicken broth
    • 1 red bell pepper
    • 7 tablespoons unsalted butter
    • 1/4 cup all-purpose flour
    • +6 other ingredients


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