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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a traditional favorite with lighter ingredients. From, 2001 Cooking Light. Ingredients:
8 c yellow squash (about 2 pounds) |
1 tbl. water |
6 ounces hot (or mild) turkey italian sausage (about 2 links) |
1/2 c chopped onion |
2 garlic cloves, minced |
2 (1-ounce) slices day-old white bread |
1/2 c fat-free sour cream |
1/3 c (1 1/2 ounces) diced provolone cheese |
1/4 tsp. salt |
1/4 tsp. black pepper |
1 (10 3/4-ounce) can condensed reduced-fat & reduced-sodium cream of mushroom soup, undiluted |
cooking spray |
Directions:
1. Preheat oven to 350 degrees.
2. Combine squash and water in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender. Drain well.
3. Remove casings from sausage. Cook sausage, onion, and garlic in a large non-stick skillet over medium-high heat until browned, stirring to crumble. Drain.
4. Place the bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 C.
5. Combine the squash, sausage mixture, 1/2 C breadcrumbs, sour cream, cheese, salt, pepper, and soup. Spoon squash mixture in a 2-quart casserole coated with cooking spray.
6. Top with remaining 1/2 C breadcrumbs. Spray breadcrumbs with cooking spray.
7. Bake at 350 degrees for 30 minutes.
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