Delicious Low-Fat Squash Casserole (Can Be Made Lactose-Free) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
3 cup(s) cooked squash (i like to use a mix of zucchini and summer squash) sliced or diced |
6 tablespoon(s) light stick margarine (or equivalent of butter buds for no fat |
1 teaspoon(s) salt |
1/2 teaspoon(s) black pepper |
2 eggs (i use egg substitute for no cholesterol) |
1 cup(s) fat-free milk (or smart balance lactose-free milk) |
1 cup(s) cabot 75% reduced-fat sharp cheddar cheese (lactose-free) grated |
2 cup(s) buttery cracker crumbs (i use town house wheat) |
1/4 cup(s) chopped onion |
Directions:
1. -Preheat oven to 375 F.
2. -Cook squash in water until tender. Drain.
3. -Stir in butter, salt, pepper, and milk. Add eggs, cheese, crackers, and onion. Stir until mixed.
4. -Pour into greased casserole dish.
5. -Bake for 40 to 45 minutes.
|
|