Jo Wilson's Squash Casserole

Jo's Squash Casserole

1/3 diced onion
4 med yellow squash sliced thinly or diced small (about 4 cups)
salt/pepper
1 med tomato, diced
1 small Anaheim, hot banana, jalapeño (depending on how spicy you like things)
2 tbsp butter
1 can of fat free cream of chicken or mushroom soup OR make you own - *see recipe below*
1 cup of fat free half and half
1/2 cup shredded sharp cheddar
homemade croutons - ** see recipe below **


In a large skillet or  Dutch oven, sautee onion and squash in 1 tbsp. butter - add salt and pepper to taste.  If you have a problem with butter, use a little cooking spray or olive oil.  If that little bit of butter is not enough to keep veggies from sticking to pan, add a little more or drizzle in some EVOO.  When squash is tender, add tomato, pepper, soup and half and half.  Simmer until thick and bubbly. Stir in cheese. If your pan is not oven safe, transfer to casserole dish. Bake at 375 degrees for 10 minutes.  Add croutons and bake for 5 more minutes.  Serve.

*Homemade cream soup:  melt 2 tbsp. of butter in a medium sauce pan or skillet.  Whisk in 4 tbsp. of flour and a dash of salt and pepper.  Brown for a minute.  Very gradually, whisk in 12 oz of evaporated milk or 1 1/2 cups of half and half.  You can use regular milk, skim, fat free half and half, etc, but it will be thicker and creamier if you use evaporated milk or regular half and half.   I usually opt for skim milk if I am making this just for my family, but splurge for company and potlucks. If you are making chicken soup, add in 2 tsp of granulated chicken bouillon dissolved with a bit of water.  You can also substitute some of the milk for chicken broth.  If making mushroom, add a bit of beef broth and some sautéed mushrooms.  Cook and stir until thick. 

**Homemade croutons:  melt 2 tbsp. of butter.  Add 1/4 tsp top 1/2 tsp of garlic powder and 1/4 to 1/2 tsp of onion powder and any other dried herbs of choice.  Line a baking sheet with tin foil and spay lightly with cooking spray.  Slice 4 to 5 thin pieces of bread.  Cube.  Pour onto baking sheet and toss with the butter.  Bake at 375 degrees for 8 to 12 minutes or until toasted.