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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Low-Fat Squash Casserole Category Main Dish Total Hits 574 Rating | voted : 0 times The Recipe Ingredients 1 each zucchini, sliced 1/3 inch thick 1 each squash, yellow, sliced 1/3 inch thick 1 each squash, white, sliced 1/3 inch thick 1 each onion, sliced thin 1 each tomato, seeded, chopped 3 tablespoon green olives, sliced 1/2 teaspoon oregano, dried 1 each cheese soup, can, low-fat 1/4 cup half and half, no-fat 2 tablespoon flour 1 salt, to taste 1 pepper, to taste 1/4 cup italian bread crumbs 2 tablespoon cheddar cheese, low-fat, shredded Directions: Preheat oven to 375 degrees. Spray casserole dish with cooking spray. Toss vegetables in casserole dish. Combine oregano, cheese soup, half & half, flour and salt in pepper in a small bowl; mix thoroughly. Toss vegetables with soup mixture; sprinkle breadcrumbs and cheese over top. Bake for 30 minutes or until vegetables are tender but al dente.

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