Yellow Squash Casserole

• 8 cups sliced yellow squash (about 2 pounds)
• 1 tablespoon water
• 6 ounces hot turkey Italian sausage (about 2 links)
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 2 (1-ounce) slices day-old white bread
• 1/2 cup fat-free sour cream
• 1/3 cup (1 1/2 ounces) diced provolone cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
• Cooking spray

1. Preheat oven to 350u0b0.
2. Combine squash and water in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender. Drain well.
3. Remove casing from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain.
4. Place the bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 cup. Combine the squash, sausage mixture, 1/2 cup breadcrumbs, sour cream, cheese, salt, pepper, and soup. Spoon squash mixture in a 2-quart casserole coated with cooking spray.
5. Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350u0b0 for 30 minutes.

water, sausage, onion, garlic, white bread, sour cream, provolone cheese, salt, black pepper, condensed reducedfat, cooking spray

Taken from www.myrecipes.com/recipe/yellow-squash-casserole (may not work)