Melanie Chapman
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 6 cup yellow squash, sliced (about 2 pounds frozen)
• 1 onion, chopped
• 1 Tbsp diet margarine
• 2 Tbsp flour
• 1 cup skim milk
• 3 oz reduced-fat Cheddar cheese, shredded
• 1/2 tsp salt
• 1/4 tsp pepper
• Vegetable cooking spray
• 1/2 cup bread crumbs

Cook squash and onion in a small amount of boiling water 10 to 12 minutes or until tender. Drain; set aside. Melt margarine in a medium heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly. Gradually add milk; cook, stirring constantly until mixture is thickened and bubby. Remove from heat; add cheese, salt and pepper; stirring until cheese melts. Add squash mixture; stir well. Place into a shallow 1 1/2 quart casserole coated with cooking spray. Sprinkle with bread crumbs. Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated.

Makes 8 servings (1/2 meat, 1/2 bread, 1 vegetable, 1/2 fat).

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