Lightened squash casserole from Southern Living uses reduced-fat cream soup and light sour cream to cut calories, along with a tasty topping made with cornflakes and French-fried onions rather than fat-laden buttered crackers. This summer squash casserole recipe also incorporates grated carrots for added nutrients.
To make lightened squash casserole, slice 3 pounds of summer squash into 1/4-inch slices and place in a heavy pot or Dutch oven along with 1/2 cup of onion, 1 teaspoon of salt and enough water to cover the squash. Boil over medium-high heat for five minutes.
Combine a can of reduced-fat cream of chicken soup and 8 ounces of light sour cream with a cup of grated carrots, 1/4 cup of chopped chives and 1/2 teaspoon salt. Gently stir in the dried squash slices, and spread the mixture into a 2-quart casserole dish prepared with cooking spray.
In a small bowl, mix 1/2 cup crushed cornflakes and 1/2 cup crushed French-fried onions with 2 tablespoons of melted butter and 1/4 teaspoon black pepper, and scatter it over the casserole. Bake at 350 degrees Fahrenheit until the casserole is brown and bubbling, usually about 35 minutes. Watch the dish during the last 10 minutes of cooking, and cover loosely with aluminum foil if the topping browns too quickly.