Cheddar & Summer Squash Casserole

2 Tbsp Watkins Grapeseed oil
1 medium onion, chopped
3 lb. yellow crookneck squash
1 tsp salt
Watkins 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 Watkins Italian seasoning
1/4 C. bread crumbs
1 Tbsp grated parmesan cheese

Heat olive oil, and saute 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 saute 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.