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Crumb-Topped Summer Squash Casserole

 Crumb-Topped Summer Squash Casserole
"Whenever I'm invited to a potluck, I'm specifically asked to bring this warm crumb-topped side dish," explains Vicki Wrona from Grand Prairie, Texas. "No one realizes how nutritious it is."
8 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

  • 6 small yellow summer squash (3 pounds), cut into chunks
  • 2 eggs, lightly beaten
  • 1/2 cup plus 2 tablespoons dry bread crumbs, divided
  • 2 tablespoons sugar
  • 1-1/2 teaspoons dried minced onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons butter, melted

Directions

  • Preheat oven to 350°. Place squash in a large saucepan and cover
  • with water. Bring to a boil; boil, uncovered, 15-20 minutes or until
  • tender. Drain well, pressing squash to remove excess liquid. In a
  • bowl, mash squash. Stir in eggs, 1/2 cup bread crumbs, sugar, onion,
  • salt and pepper until blended.
  • Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake,
  • uncovered, 20 minutes. Toss remaining bread crumbs with butter;
  • sprinkle over the top. Bake 20-30 minutes or until golden. Yield: 8
  • servings.
Nutritional Facts: 1/2 cup equals 101 calories, 3 g fat (1 g saturated fat), 56 mg cholesterol, 246 mg sodium,

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Crumb-Topped Summer Squash Casserole (continued)

Nutritional Facts: 16 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.