SCRUMPTIOUS SQUASH CASSEROLE|
8 oz. zucchini
8 oz. yellow squash
4 tsp. onion flakes
4 tsp. diet margarine
1/2 tomatoes with green
8 oz. grated sharp cheese
12 saltine crackers, crumbled
Cook squash and minced onion flakes in a small amount of
water until tender. Drain and add 4 teaspoons reduced calorie
margarine, tomatoes with peppers and cheese. Stir to blend.
Pour into a casserole. Sprinkle with cracker crumbs. Bake at
350 degrees until cheese is melted and bubbly. Makes 4 servings.
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