This recipe turned out pretty well. It tasted really good, however, next time I make it, I will cut the squash up even smaller. The recipe calls for slices, but I actually cut those slices in half, thinking it would help. Next time I will cut those halves in half! Also, it needed more topping. You can see in the picture that the topping didn’t go too far. Toby, who doesn’t love squash, actually went back for seconds. I had some leftovers for lunch the next day, and this was even better then.
Lightened Squash Casserole
(Southern Living, July 2011)
makes 10-12 servings
hands on time: 25 min.
total time: 1 hour 10 min.
3 pounds yellow squash
1/2 cup chopped sweet onion
1 1/2 teaspoons salt, divided
1 cup grated carrots
1 (10 3/4-oz.) can reduced-fat cream of chicken soup (I used low-sodium cream of mushroom soup)
1 (8-oz.) container light sour cream
1/4 cup chopped fresh chives
1/2 cup crushed cornflakes cereal
1/2 cup crushed French fried onions
2 tablespoons melted butter
1/4 teaspoon freshly ground pepper
1. Preheat oven to 350°. Cut squash into 1/4-inch-thick slices; place in a Dutch oven. Add onion, 1 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well, and pat squash dry with paper towels.
2. Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Spoon into a lightly greased 2-qt. oval baking dish.
3. Stir together cornflakes and next 3 ingredients in a small bowl. Sprinkle over squash mixture.
4. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.
per serving: 139 calories