Cheesy Squash Casserole

• 2 lbs yellow squash, sliced
• 34 cup chopped onion
• 1 tablespoon reduced-calorie margarine
• 2 tablespoons all-purpose flour
• 1 cup nonfat milk
• 34 cup shredded reduced-fat cheddar cheese
• 12 teaspoon salt
• 14 teaspoon pepper
• cooking spray
• 12 cup soft breadcrumbs, toasted

1. Cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender.
2. Drain; set aside.
3. Preheat oven to 350F.
4. Melt margarine in a medium, heavy saucepan over medium heat.
5. Add flour; cook, stirring constantly, 1 minute.
6. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly.
7. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts.
8. Add squash mixture; stir well.
9. Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray.
10. Sprinkle squash mixture evenly with breadcrumbs.
11. Bake at 350 for 20 to 25 minutes or until mixture is thoroughly heated.

yellow squash, onion, margarine, flour, nonfat milk, cheddar cheese, salt, pepper, cooking spray, breadcrumbs

Taken from www.food.com/recipe/cheesy-squash-casserole-497590 (may not work)