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Squash Casserole


  • 4 medium-sized summer squash
  • 16 oz. low-fat sour cream
  • Pepperidge Farms stuffing mix


  1. Preheat oven to 350 degrees.
  2. Slice squash and boil for 10 minutes on stove.
  3. Drain.
  4. In bowl, mix squash, sour cream and about 1 c. of the stuffing mix.
  5. Pour into casserole dish.
  6. Cover with remaining stuffing mix and bake for 30 minutes at 350 degrees F.




Breakfast Casserole


  • 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


  1. Preheat oven to 350 degrees F.
  2. Mix egg substitutes and milk.
  3. Put bread pieces on bottom of pan.
  4. Layer bacon on top of bread and then add cheese.
  5. Pour egg/milk mixture over bread.
  6. Bake at 350 degrees F for 45 minutes.


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