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Makeover Summer Squash Casserole

With a buttery cracker topping and lots of cheese, this lightened up classic casserole from Lisa Eldridge of Topeka, Kansas makes a guilt-free side dish at any meal. "I got the original recipe from a friend," Lisa notes. "And it is excellent."

15 ServingsPrep: 30 min. Bake: 45 min. + standing

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,

2 of 2

Makeover Summer Squash Casserole (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving equals 210 calories, 13 g fat (8 g saturated fat), 95 mg cholesterol, 310 mg sodium, 13 g carbohydrate, 2 g fiber, 12 g protein.