Low Fat Yellow Squash Casserole Food

LOW FAT YELLOW SQUASH CASSEROLE

Steps:

• 1. Combine yogurt, cottage cheese, Parmesan cheese, thyme and eggs in a bowl; set aside. Coat a skillet with cooking spray; place over medium heat until hot. Add onion; saute until tender, drain and set aside. Place 1 cup squash in a 2-quart casserole coated with spray. Top with 1/3 of onion and 1/3 yogurt mixture. Repeat procedure with remaining squash, onion and yogurt mixture. Sprinkle with bread crumbs, cover and bake at 350 degrees F for 25 minutes. Uncover and bake until top is browned.

LOW FAT YELLOW SQUASH BAKE

Steps:

• cook squash and onion in about a tablespoon of butter with seasonings.
• when done lightly mash mixture.
• combine milk and soup mix well and add squash mixture.
• put in a baking dish and layer breadcrumbs then cheese.
• cook in 350 degree oven for 10-15 minutes.

LOW-FAT SQUASH CASSEROLE

Steps:

• Preheat oven to 375℉ (190℃). Spray casserole dish with cooking spray. Toss vegetables in casserole dish. Combine oregano, cheese soup, half & half, flour and salt in pepper in a small bowl; mix thoroughly. Toss vegetables with soup mixture; sprinkle breadcrumbs and cheese over top. Bake for 30 minutes or until vegetables are tender but al dente.

LOW CARB YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
• Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
• Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

ZUCCHINI & YELLOW SQUASH CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cook, stirring occasionally, until squash is softened, about 5-10 minutes. Transfer squash mixture to a large bowl.
• 3. Add 1 cup cheese, cream, milk and eggs to the bowl with the squash mixture and mix. Pour squash mixture into a 9x13-inch casserole dish sprayed with nonstick spray; top with remaining cheese.
• 4. Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
• In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
• Bake in preheated oven for 25 minutes, or until lightly browned.

LOW CARB SQUASH CASSEROLE

Steps:

• Steam squash onion and garlic.
• In food processor mix Mayo, cheese and egg.
• Add squash, natures seasoning and blend.
• Pour into a greased quart sized casserole dish.
• Top with additional shredded cheese.
• Bake at 350 for 40 minute.