Summer Squash Casserole

Similar to my eggplant lasagna, but a bit easier, yet! I made this and took it to a potluck. I made double the size of this recipe, and used my huge stainless steel pan passed down to me by my mother in law. And the dish was nearly cleaned out. 😊

If you are following Trim Healthy Mama, this is an S. If you’d like to lighten it up, you can replace some of the sour cream and cream cheese with with silken tofu or low fat cottage cheese.

Summer Squash Casserole

Ingredients:

Summer squash, sliced into 3/16″ rounds. 1 huge one… or several small should work, too.

Meat mixture:
2 1/2 to 3 pounds of hamburger
1 onion, chopped
1 cup green peppers, chopped
1 Tablespoon Pyure
1/2 Tablespoon minced garlic
1 Tablespoon salt
1 Tablespoon Italian seasoning
1 teaspoon black pepper
9 Ounces tomato paste

White Sauce:
1 1/2 cups sour cream
12 ounces cream cheese
1/2 cup egg whites

1 pound grated mozzarella

1 cup grated cheddar

Instructions:

Meat Mixture:
Brown meat. Add onions and peppers and continue cooking until they are soft. Add the spices and tomato paste and mix well.

White sauce:
Put sour cream, cream cheese and egg whites in the blender and blend.

Grate cheeses. Slice squash

Layering:
Lightly grease a deep 9×13 casserole dish. Place a layer of summer squash slices in the bottom. Layer half of the meat mixture on next. Reserve about 1 cup of the white sauce. Then pour about 1/2 of the remaining white sauce over the meat mixture in the casserole dish. Sprinkle on 1/2 of the white cheese. Repeat with another layer of squash, the rest of the meat, the other 1/2 of the white sauce and the rest of the white cheese. End with a third and final layer of squash slices,the reserved 1 cup of white sauce and the one cup of cheddar cheese.

Cover and bake at 325 degrees for about an hour, or until white sauce is totally set and squash is very tender. Uncover and bake about 15 more minutes till the top is lightly browned.