Cheddar & Summer Squash Casserole
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.