Cheesy Squash Casserole

Cheesy Squash Casserole
Staff Writer
Cheesy Squash Casserole
R. Mission Inc.

Cheesy Squash Casserole

Switch up your side dishes and casseroles at the Thanksgiving table this year and replace with this light and creamy squash casserole.

Food Network star Robert Irvine and Gold’s Gym have teamed up for Trim the Fat Friday: offering healthy alternatives to traditional recipes and opening up Gold’s Gym locations nationwide for FREE on Friday, November 28, inviting people to come in and work off their Thanksgiving meal.

Click Here to See More Thanksgiving Recipes

4
Servings
409
Calories Per Serving
Deliver Ingredients

Notes

Use panko with the lowest sodium and saturated fat that you can find (check the label).

Copyright 2013. R. Mission Inc.

Ingredients

  • Nonstick cooking spray, for greasing
  • 2 Tablespoons extra-virgin olive oil (plus some in reserve)
  • 3 Tablespoons flour
  • 2 Cups low-fat or 2-percent milk
  • 8 Ounces light cream cheese or Neufchâtel
  • 8 Ounces Gloucester cheese, shredded
  • 6 yellow squash, sliced ¼-inch thick
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ Cup light sour cream
  • 1 Cup panko

Directions

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick cooking spray.

Heat the oil in a saucepan over medium-high heat. Whisk in the flour to form a roux and cook for 2 to 3 minutes, stirring regularly. Next, whisk in the milk; adding the liquid slowly will prevent clumping of the roux or separating the milk. Add the cream cheese and the Gloucester and stir until both are completely melted. Remove from the heat and let cool for 10 minutes. Fold in the sour cream after cooled.

In a separate sauté pan over medium heat with oil, sauté the onions and garlic until slightly translucent, 4 to 5 minutes. Add the squash and sauté until they start to soften, 4 to 5 minutes. Add the cheese sauce, enough to thoroughly coat squash, and remove from the heat.

Pour the squash mixture into the prepared casserole dish. Top with the panko. Bake until heated through and golden-brown on top, 15 to 20 minutes.

Nutritional Facts

Total Fat
30g
43%
Sugar
9g
10%
Saturated Fat
13g
54%
Cholesterol
71mg
24%
Carbohydrate, by difference
16g
12%
Protein
19g
41%
Vitamin A, RAE
308µg
44%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
586mg
59%
Choline, total
33mg
8%
Fluoride, F
2µg
0%
Folate, total
25µg
6%
Magnesium, Mg
41mg
13%
Pantothenic acid
1mg
20%
Phosphorus, P
471mg
67%
Selenium, Se
21µg
38%
Sodium, Na
536mg
36%
Vitamin D (D2 + D3)
2µg
13%
Water
162g
6%
Zinc, Zn
3mg
38%

Cheesy Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheesy Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.