Low-Fat Sub for Buttermilk
INGREDIENTS:
1 sm Zucchini; sliced 1/3" thick
1 sm Yellow squash; sliced 1/3"
-thick
1 md White squash; sliced 1/3"
-thick
1 sm Onion; sliced thin
1 sm Tomato; seeded and chopped
3 tb Green olive; sliced
1/2 ts Dried oregano
1 cn Low-fat cheese soup
1/4 c No-fat half and half
2 tb Flour
Salt and pepper; to taste
1/4 c Italian bread crumbs
2 tb Low-fat cheddar cheese;
-shredded
1 sm Zucchini; sliced 1/3" thick
1 sm Yellow squash; sliced 1/3"
-thick
1 md White squash; sliced 1/3"
-thick
1 sm Onion; sliced thin
1 sm Tomato; seeded and chopped
3 tb Green olive; sliced
1/2 ts Dried oregano
1 cn Low-fat cheese soup
1/4 c No-fat half and half
2 tb Flour
Salt and pepper; to taste
1/4 c Italian bread crumbs
2 tb Low-fat 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.
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.