Makeover Summer Squash Casserole Recipe

Ingredients

• 3 pounds yellow summer squash, cut into 1/4-inch slices
• 2 medium onions, sliced
• 2 tablespoons butter, divided
• 2 garlic cloves, minced
• 6 tablespoons all-purpose flour
• 4 eggs
• 4 egg whites
• 2 cups 2% milk
• 4 cups (16 ounces) shredded sharp cheddar cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 12 reduced-fat butter-flavored crackers, crushed

Directions

• Place squash in a large saucepan or Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and set aside.
• In a large nonstick skillet, saute onions in 1 tablespoon butter until tender. Add garlic; saute 1 minute longer. Add squash; stir gently to combine. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
• In a large bowl, combine the flour, eggs, egg whites, milk, cheese, salt and pepper. Pour over squash mixture. Bake, uncovered, at 350° for 40 minutes.
• Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole; bake 5 minutes longer or until crumbs are golden brown and a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 15 servings.

Makeover Summer Squash Casserole published in Light & Tasty October/November 2006, p10