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Summer squash is getting a little cheaper and, for some, there will soon be abundant squash from the garden. If not, use frozen; it's a great substitute.

 

South of the Border Squash Casserole

Recipe By : Southern Living--adapted by Linda
Serving Size : 8 
Categories : Casseroles Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb squash, summer -- sliced
3 oz Tostitos, baked, cheddar -- crushed*
1 can cheese soup, condensed -- undiluted
1 can cream of mushroom soup, 98% fat free -- undiluted
4 1/2 oz green chiles -- chopped
1/4 c onion -- chopped
2 lg eggs -- lightly beaten
2 tbsp taco seasoning mix
4 oz cheddar cheese, shredded
4 slices turkey bacon slices -- cooked and crumbled

Cook squash slices, covered, in a small amount of boiling water in a medium saucepan 8 minutes or until tender; drain. Press squash between paper towels to remove excess moisture.

Combine squash slices, chips, and next 6 ingredients, stirring gently; spoon into a sprayed 13 x 9" baking dish. (I often add the chips after mixing other ingredients.) Sprinkle evenly with cheese and bacon.

Bake casserole at 450° for 30 minutes.

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NOTES : Frozen squash may be used.

I use regular cheddar; points will be lower with low-fat cheese.

*Only slightly crush chips.

I suggest this as a major part of a meal, accompanied by other veggies.

239 calories 12 g fat 3.6 g fiber 5 points

Recipe index: Recipes for Success

Nutritional information is based on all information available to me at the time of publication. I now calculate points using the 2001 Weight Watchers information. Verify that your ingredients yield the same results. I usually choose to use light rather than nonfat products. Some items, such as cheddar, I use the normal product as noted, as my preference. Optional ingredients are not included in the calculation of calories or points.

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