Sydney Squash Casserole Modified

Jun 06, 2016

This recipe modification was a patient inspired project of mine. The Sydney Squash dish was always one of his favorites, which was served at the Augusta Golf Masters in Augusta, Georgia, every year.  "I know that there is nothing healthy about it, but it is to die for and you have to try it!"  Now that I am growing squash in my garden, I decided to modify the original recipe to make it healthier.  In my opinion, "this version remains to die for!"  Squash is a great source of Vit C, Riboflavin (B2), Vit B6, Manganese, Potassium, and low-fat vegetable source.  I hope that you enjoy it! 

Makes 10 servings, modified by Farrah Wigand, RD, LD
3 lb yellow squash, chopped or slicedSquash Casserole1 onion, chopped
2 tbsp butter 
1 cup fat free evaporated milk
8 ounces low-fat American cheese, cubed
1 tbsp cornstarch
1/4 tsp salt 
1/4 tsp pepper
1/2 pound small shrimp, peeled and deveined 
10 whole wheat saltine crackers, crushed

1. Preheat oven to 350 degrees.
2. In a large pot of salted water, boil squash and onions until tender. 
3. In a saucepan, combine butter and milk; stir constantly over low heat.  Mix in cheese, cornstarch, salt and pepper.  Stir until sauce thickens.  
4. Place squash and onions into a 2-quart or 13x9 inch baking dish.  Mix in shrimp and cheese sauce.  Sprinkle casserole with cracker crumbs.
5. Baked uncovered for 20-30 minutes or until hot.  

Nutrition per serving: 136 calories, 13 g carb, ~3.8 g total fat, ~11.5 g protein

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