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Low Fat Squash Casserole

1 sm Zucchini; sliced 1/3" thick
1 sm Yellow squash; sliced 1/3" thick
1 md White squash; sliced 1/3" thick
1 sm Onion; sliced thin
1 sm Tomato; seeded and chopped
3 tb Green olive; sliced
1/2 ts Dried oregano
1 cn Low-fat cheese soup
1/4 c No-fat half and half
2 tb Flour
Salt and pepper; to taste
1/4 c Italian bread crumbs
2 tb Low-fat cheddar cheese; shredded

Preheat oven to 375. Spray casserole dish with cooking spray.

Toss vegetables in casserole dish. Combine oregano, cheese soup, half & half, flour and salt in pepper in a small bowl; mix thoroughly. Toss vegetables with soup mixture; sprinkle breadcrumbs and cheese over top. Bake for 30 minutes or until vegetables are tender but al dente.

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