Bacon squash casserole

Recipe Information

Ingredients

• 1/2 cup light sour cream 

• 4 tablespoons less fat real bacon bits

• 1 teaspoon garlic, minced

• 1/2 cup grated Parmesan cheese 

• 1 cup reduced fat shredded cheese 

• 1/4 teaspoon ground nutmeg 

• Salt and black pepper, to taste

• 3 medium yellow summer squash, cut in half and thinly sliced

• 2 large white onions, cut in quarters and thinly sliced

• 1 tablespoon light butter spread

• Ground paprika, for garnish

Directions

• Preheat oven to 350�F.

• In a bowl, combine the first eight ingredients (sour cream through pepper). Set aside.

• Boil the sliced onions and squash until tender. Drain the water and return the vegetables to the pot.

• Add the butter spread to the pot and stir over medium heat until melted.

• Next add the bowl of ingredients mixed earlier. Stir until the mixture is blended and the cheese has melted.

• Pour the vegetable mixture into a 13 x 9 inch casserole dish.

• Sprinkle paprika on top evenly.

• Bake for 30 minutes. Serve immediately.

Nutrition (per serving)

• Calories: 254 cal

• Total fat: 14g

• Cholesterol: 15mg

• Sodium: 327mg

• Carbohydrate: 15g

• Fiber: 4g

• Protein: 19g