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Ingredients
- 2 lbs. yellow squash
- 1 teaspoon salt
- 1/8 teaspoon sugar
- 7 tbsp. butter (divided use)
- 1/2 c. minced onion
- 1 1/2 c. grated NY Cheddar (sharp)
- 1 c. lowfat sour cream
- 1/3 c. grated Romano
- 1/4 c. dry white wine
- Salt and pepper to taste
- 1 c. dry bread crumbs
Directions
- Cut squash into 1/4 inch slices. Bring 2 c. water to a boil; add in squash, salt and sugar. Cover saucepan and cook over moderate heat 20 min or possibly till squash is tender.
- Meanwhile, heat 4 tbsp. butter in small skillet. Add in onion and cook till transparent. Set aside.
- When squash is done, drain, pressing to force out excess liquid. Stir onion and butter into the squash.
- One at a time, add in Cheddar, lowfat sour cream, Romano, white wine and salt and pepper to taste, mixing thoroughly after each addition.
- Pour squash mix into large casserole. In skillet used to cook onion, saute/fry bread crumbs in the remaining butter till well mixed and warmed through. Top casserole with the crumbs and bake at 350 degrees for 20 to 30 min or possibly till bubbly. Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 6 servings | |
| Calories 324 | |
| Calories from Fat 210 | 65% |
| Total Fat 23.81g | 30% |
| Saturated Fat 14.16g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 734mg | 31% |
| Potassium 504mg | 14% |
| Total Carbs 20.58g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 6.35g | 4% |
| Protein 7.35g | 12% |
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