Zephyr Squash Casserole - cooking recipe
Ingredients
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1 small onion, chopped before boiling with Zephyr squash
3 cups squash, boiled
4 tablespoons butter, light with Canola Oil
1 cup fat free mozzarella cheese, grated
1/4 cup skim milk
1 cup fat free sour cream
1 (10 1/2 ounce) 98% fat-free cream of chicken soup
2 eggs, slightly beaten Eggland eggs
3/4 cup breadcrumbs
Preparation
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Drain Zephyr/Onion mixture and mash with a fork.
Add remaining ingredients, mixing well with 1/4 cup of the bread crumbs, and pour into a 2 quart casserole dish; i.e. 9\" X 13\".
Sprinkle with the remaining 1/2 cup of crumbs.
Bake at 375 degrees for 45 minutes.
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