Squash & Mushroom Casserole

SERVING SIZE

Serves 10

INGREDIENTS

• 2 medium diced yellow squash
• 1 large zucchini
• ½ pound fresh mushrooms
• 1 c chopped onion
• 2 tablespoons olive oil
• 2 c shredded light cheddar cheese
• 1 can undiluted cream of mushroom soup ½ c sour cream
• ½ teaspoon salt

INSTRUCTIONS

1. In a large skillet, saute squash, mushrooms and onions in olive oil until tender, drain liquid
2. In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt
3. Transfer to a greased 11×7 inch baking dish
4. Bake uncovered at 350 for 25-30 minutes or until bubbly

NUTRITION

Calories 145.2/serving
Total Fat – 10.5 g
Carbohydrates 7.45 g
Protein 6.8 g