MamasHealth.com Home Casserole Recipes Asparagus Broccoli rice Cheese broccoli Low-fat chile relleno Green bean Grits Hash brown Italian vegetable Porcini and pomodori Potato ham Pumpkin Salsa beef Squash Sweet potato Tator tot Tuna Tuna chow mein Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Tips for healthy holiday meals Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Squash Casserole Ingredients: 4 medium-sized summer squash 16 oz. low-fat sour cream Pepperidge Farms stuffing mix Directions: Preheat oven to 350 degrees. Slice squash and boil for 10 minutes on stove. Drain. In bowl, mix squash, sour cream and about 1 c. of the stuffing mix. Pour into casserole dish. Cover with remaining stuffing mix and bake for 30 minutes at 350 degrees F.       Breakfast Casserole Ingredients: 6 slices whole wheat bread, broken into pieces 1 lb. low-sodium bacon 1 ½ c. reduced-fat shredded cheddar cheese 6 egg substitutes 2 c. skim milk Directions: Preheat oven to 350 degrees F. Mix egg substitutes and milk. Put bread pieces on bottom of pan. Layer bacon on top of bread and then add cheese. Pour egg/milk mixture over bread. Bake at 350 degrees F for 45 minutes.	Sign up for our Email Newsletter For Email Marketing you can trust
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