Squash Casserole

If you’re lucky, a family member or neighbor grows a garden near you.  And once in a while
they bring over a bag of goodies like my sister did yesterday.  Perfect yellow squash. So it was casserole time!

• 1 1/2 pounds of yellow squash, chopped
• 1 medium onion, chopped
• 1 medium red pepper, chopped
• 1 Tbsp olive oil
• 1 Tsp garlic, minced
• 1 Tbsp fresh thyme, chopped
• 1 Tbsp fresh basil, chopped
• 4 oz low fat cheddar cheese, shredded
• 1/4 cup shaved or shredded parmesan
• 2 pieces Sara Lee Delightful bread
• 1 Tsp salt
• Fresh ground pepper

Preheat the oven to 350F.

Sauté the squash, onions and pepper in the olive oil and the garlic until the squash softens and the liquid evaporates.  Add the seasonings and stir together.  Stir in the cheeses and pour into a casserole pan.

Put the bread into a food processor and pulse until you have bread crumbs.  Spread the crumbs on top of the casserole. Bake for 20 minutes or until the crumbs are nice and brown.

2 WW Smart Points for 1/4 of the finished dish. Click here for recipe details on ww.com.