Summer Squash

This year we've had an abundance of yellow squash. The zucchini did not do well, but the yellow squash has more than made up for it.

I've fried it, sauteed it, baked it, grilled it. By far the favorite, though, has been a yellow squash casserole. This casserole is 3 points per serving on the Weight Watchers Points Plus plan.

I don't add salt and paper but use Mrs. Dash instead.

Here's the version I am using:

Squash & Rice Casserole

3 cups of squash
3 egg whites
1/2 cup low fat milk
1 cup low fat sharp cheddar cheese
1/2 cup onion
3 cups of cooked white rice
1 can of low fat cream of chicken soup
1/2 cup fat free Miracle Whip
Mrs. Dash
Greased casserole dish
Oven 350 degrees

Cook the squash however you like. Sometimes I boil it, sometimes I fry it up in a few tsp. of olive oil. The boiling is probably better for calories and fat. However you cook it, add liberal sprinkles of Mrs. Dash for flavoring.

Combine all the ingredients except squash. Blend in squash. Spread in casserole dish. Top with cheese. Bake uncovered for 30 minutes.

This is an easy recipe for substituting ingredients. You could use cream of mushroom or cream of celery soup, for example, to change the flavor a  little. And of course you can use regular instead of low fat items for something that has a bit more fat to it. And two eggs instead of egg whites.  You could add bread crumbs or stuffing, even.  However, it's pretty good without all of that other stuff.