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Makeover Summer Squash Casserole
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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. 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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |