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Low-Fat Squash Casserole
| Ingredients | |||
| 1 | each | zucchini, sliced 1/3 inch thick | |
| 1 | each | squash, yellow, sliced 1/3 inch thick | |
| 1 | each | squash, white, sliced 1/3 inch thick | |
| 1 | each | onion, sliced thin | |
| 1 | each | tomato, seeded, chopped | |
| 3 | tablespoon | green olives, sliced | |
| 1/2 | teaspoon | oregano, dried | |
| 1 | each | cheese soup, can, low-fat | |
| 1/4 | cup | half and half, no-fat | |
| 2 | tablespoon | flour | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1/4 | cup | italian bread crumbs | |
| 2 | tablespoon | cheddar cheese, low-fat, shredded | |
Directions: | |||
| Preheat oven to 375 degrees. 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. | |||
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