Summer Squash Casserole

By HeatherS

Ingredients

• 2 pounds yellow squash, sliced
• 2/3 cup chopped onion
• 1/3 cup chopped green bell pepper
• 2/3 cup shredded reduced-fat cheddar cheese
• 1/2 cup egg substitute
• 1 (4-ounce) jar diced pimiento, drained
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• 3 tablespoons dry breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1/8 teaspoon paprika

Details

Servings 4

Preparation

Step 1

Preheat oven to 350°.

Steam squash, onion, and bell pepper, covered, 10 minutes or until vegetables are crisp-tender. Combine steamed vegetables, cheese, and next 4 ingredients in a medium bowl; stir gently. Spoon mixture into a 2-quart casserole coated with cooking spray.

Combine breadcrumbs, parsley, and paprika; stir well. Sprinkle over casserole. Bake at 350° for 25 minutes or until thoroughly heated.

Yield: 4 servings (serving size: 1 cup).


2 Points