Ingredients
-
1 1/2
-
1/2
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
-
1/2
-
1/2
-
-
-
-
Directions
Irene’s Yellow Squash Casserole, From a wonderful Southern cook, who lived to 100 She must have done something right!, I made this for the Make it Healthier challenge Irene didn’t live to be 100 by eating this! Anyway, my low-fat adjustments were: substituting 1 tablespoon butter and 2 tablespoons vegetable broth for the butter, substituting 1/2 cup low-fat mayo and 1/2 cup no-fat Greek yogurt for the regular mayo and 1/2 cup sharp cheddar for 1/2 cup 1 5% cheddar I added 1/2 cup red pepper instead of the pimientos because I had one in the fridge I could have added an egg substitute for the egg but I already had eggs I wanted to use up Probably in part because I added some vegetable broth the result was a bit watery In general, I thought the taste was a bit bland, so I decided not to give this any stars My BF, who loves squash, liked this better than I did I think this would have tasted much better with the full-fat adjustments, so I recommend trying it if it appeals! So sorry I couldn’t rate this:(, This was my grandmothers recipe for squash casserole I lived in the south and had this type of casserole many different ways and this is an authentic jewel! Yum, not lowfat but worth every bite
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Steps
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1
Done
|
Perheat Oven to 350 Degrees. |
|
2
Done
|
Cook Squash Until Just Tender, and Drain. |
|
3
Done
|
Combine Remaining Ingerdients (except Cheese and Bread Crumbs). Blend Well. |
|
4
Done
|
Mix Cooked Squash With Vegetable/Egg Mixture and Place in Buttered Casserole Dish. |
|
5
Done
|
Bake 20 Minutes, Then Top With Breadcrumbs and Cheese and Bake For 20 Minutes More. |
