Printable | Taste of Home

Makeover Summer Squash Casserole

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

Place squash in a large saucepan or Dutch oven; add 1 in. of water.

Printed from tasteofhome.com Oct 7, 2008

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Makeover Summer Squash Casserole cont.

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.