Recipe - Low-Fat Squash Casserole

1 small Zucchini; cut or sliced up 1/3" thick
1 small Yellow squash; cut or sliced up 1/3"
thick
1 md White squash; cut or sliced up 1/3"
thick
1 small Onion; cut or sliced up thin
1 small Tomato; seeded and chopped
3 tablespoon Green olive; cut or sliced up
One half teaspoon Dried oregano
1 cn Lowfat cheese soup
One fourth cup Nofat half and half
2 tablespoon Flour
Salt and pepper; to taste
One fourth cup Italian bread crumbs
2 tablespoon Lowfat cheddar cheese;
shredded

Preheat oven to 375. 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.

Recipe by: Lisa Posted to EATL Digest by shade liveoak@POLARIS.NET on
Sep 1, 1997