Reducing the Fat on a Southern Favorite: Squash Casserole

I don't know about you but I grew up on this stuff!  Summer squash begins arriving (in season) during spring and summer months at your local farmers market.  There are several yummy ways to prepare: grilling, sauteing, or casseroling it.  I decided to look up some recipes of casseroles and found most are full of fat, including mayonnaise, milk, cream of mushroom soup, Velveeta, and cheese.  I could not imagine making any of those recipes.  I decided {like most nights} to make my own recipe.

Ingredients:
1 box of reduced fat Velveeta cheese
1 can of Rotel tomatoes
1/2 cup of non-fat milk
1 can of reduced fat cream of mushroom soup
1 onion
6-8 yellow squash
1 package of mushrooms
salt
pepper
EVO

Preparation:
Heat pan with EVO.  Chop onions and add to pan of EVO. Slice squash and mushrooms thinly and add to onions and EVO.  'Sweat' the onions or saute for 8 minutes.  Next, add the cream of mushroom soup, milk, salt, and pepper.  Stir the mixture well and add a can of drained Rotel tomatoes.  Next, chop the Velveeta into cubes and add to the mixture.  Pour the mixture into a small casserole dish and bake in a 350 degree oven for 15 minutes or until cheese is melted.

Add on ideas:
Ground beef and instant rice could be added to this recipe for a full meal.  In addition, one could add a layer of Panko bread crumbs to the top of this casserole.