Makeover Summer Squash Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 15 |
|
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. 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 king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
4. 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.
|
|