|Cheddar & Summer Squash
A recipe from the Sneaky Kitchen
Preheat oven to 350° F.
2 Tbsp olive oil
1 medium onion, chopped
3 lb. yellow crookneck squash
1 tsp salt
black pepper to taste
1/4 C. Cheese Soup & Sauce Base
1 Tbsp flour
1 1/2 C. milk
8 oz cheddar cheese, shredded (low fat or fat free saves calories)
1 Tbsp parsley flakes (or 2 tbsp. fresh, chopped)
2 tsp Italian seasoning
1/4 C. bread crumbs
1 Tbsp grated parmesan cheese
Heat olive oil; sauté
onion over med. heat until soft but not browned. Slice yellow squash;
cut larger parts in half lengthwise first. Add squash, salt, parsley & black
pepper to pan; sauté just until squash starts to stick or brown, then add
water. Cover, turn heat low & cook until barely tender, not soft.
Use blender or whisk to
combine flour, Cheese Soup & Sauce base & milk. When well blended,
cook in a separate pan, stirring constantly until it thickens. Remove
from heat; stir in shredded cheese. Pour over squash mixture; combine
gently. Turn into casserole dish or small lasagna pan.
Mix together bread crumbs,
Italian Seasoning & Parmesan. Sprinkle evenly over cheese-squash
mixture. Bake for about 20 minutes until bubbly. Garnish with
more fresh parsley if desired.