Skinny Squash Casserole

Okay, so we still have squash coming out of ears.    Obviously, my mother in law's garden is giving us quite the bounty!    I've made three squash casseroles in the last 7 days (trying to lighten it up without losing the flavor).......and today's version was PERFECT!

Squash Casserole is such a southern summer staple.....you can't just randomly go fat free without anyone noticing.    I went 'light'.....and added my secret weapon of Adobo Seasoning.     That stuff just rocks.    I also swapped out an ENTIRE sleeve of Ritz crackers for a couple cups of corn flakes.    That saved a ton of calories.

This recipe comes in with 6 humongous servings and only 210 calories per serving.   It is fan-freaking-tastic.   Seriously.

5 or 6 yellow squash
1 cup light sour cream
1 cup reduced fat shredded cheddar
1 cup sweet onion, chopped
1 can healthy request cream of mushroom soup
2 cups of corn flakes
2 TBS yogurt spread (such as Brummel and Brown)

Preheat oven to 350.   Slice and steam the squash.    Drain as much excess water out of the squash as possible.    Mix the squash, sour cream, cheese, onion, and cream of mushroom soup in a bowl.    Pour into a baking dish sprayed with non-stick cooking spray.

Crush the cornflakes, and then sprinkle on top of the casserole.   Melt the yogurt spread, and drizzle it on top of the cornflakes.     Bake at 350 for about 30 minutes or until bubbly.    Allow to sit for at least 30 minutes prior to serving.

Note:   If casserole appears runny, don't fret.   You just didn't get enough water out of the squash.    It WILL thicken upon standing.   This is also fantastic served the next day, it makes great leftovers!    I lived off of it for three days.........

Makes 6 LARGE servings

Calories:  210

Carbs:  22

Fat:   10

Protein:  10

Fiber:  2

Sodium:  389