Yellow Squash Spaghetti Casserole
Ready In: 1 hr
Serves: 8
Ingredients
- 4 medium yellow squash, peeled and sliced thin
- 1 small eggplant, peeled, sliced thin (optional)
- 1 quart spaghetti sauce (I like it with onion in it)
- 2⁄3 cup breadcrumbs (wheat or plain or Italian)
- 1⁄2 cup Egg Beaters egg substitute, substitute divided
- 2 cups cheddar cheese, divided (or mixture of your favorite cheeses)
- 1⁄2 cup parmesan cheese
Directions
- Preheat oven to 350°F.
- Lightly grease 9x13-inch pan with non-stick spray.
- Dump half of your squash and eggplant slices into the bottom of the pan.
- Pour half of the spaghetti sauce over the veggies.
- Sprinkle 1/3 cup of bread crumbs over sauce.
- Trickle 1/4 cup of egg substitute over bread crumbs.
- Top with cheddar cheese (or cheeses of your choice).
- Repeat layers.
- Top with Parmesan cheese.
- Bake 40-45 minutes until veggies are tender and cheese is golden on top.
- Let sit 10 minutes, serve and enjoy.
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