Cheesy Squash Casserole

Melanie ChapmanFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 cup yellow squash, sliced (about 2 pounds frozen)1 onion, chopped1 Tbsp diet margarine2 Tbsp flour1 cup skim milk3 oz reduced-fat Cheddar cheese, shredded1/2 tsp salt1/4 tsp pepperVegetable cooking spray1/2 cup bread crumbs Cook squash and onion in a small amount of boiling water 10 to 12 … Continue reading Cheesy Squash Casserole