Cheddar & Summer Squash Casserole

2 Tbsp Grapeseed or olive oil
1 medium onion, chopped
3 lb. yellow crookneck squash
1 tsp Sea Salt
Black Pepper to taste
1/4 C. Watkins Cheese Soup & Sauce Base
1 Tbsp flour
1 1/2 C. milk
8 oz cheddar cheese, shredded (low fat or fat free saves calories)
1 Tbsp Parsley Flakes (or 2 tbsp. fresh, chopped)
2 tsp Italian Seasoning
1/4 C. bread crumbs
1 Tbsp grated parmesan cheese

Preheat oven to 350° F.

Heat olive oil, and sauté onion over medium heat until soft but not browned.  Meanwhile, slice yellow squash; cut larger parts in half lengthwise before slicing. 

Add squash, salt, parsley and black pepper to pan; continue to sauté until squash starts to stick or brown, then add water.  Cover, turn heat to low and cook until barely tender, not soft.

Use a blender or whisk to combine flour, Cheese Soup and Sauce base and milk.  When well blended, cook in a separate pan, stirring constantly, until it thickens.  Remove from heat, and stir in the shredded cheese.  Pour over the yellow squash mixture, combining gently.  Turn into a casserole dish or small lasagna pan.

Mix together the bread crumbs, Italian Seasoning and Parmesan.  Sprinkle evenly over cheese-squash mixture.   Bake for about 20 minutes until bubbly.  Garnish with more fresh parsley if desired.

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