Monday, July 30, 2007

Summer Squash Casserole

Prep: 30 minutes
Cook: 45 minutes
Yield: 15 servings

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. x 2-in. baking dish coated with nonstick 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.

Tips and Tricks
This recipe makes a lot, so if you have a smaller family, consider cutting the recipe in half. Buy preshredded cheese to save time. I used Kashi TLC cheddar crackers instead of butter flavored crackers. This recipe was originally listed as a side dish, but it's hearty enough to serve as a main dish.
Make It Healthier
Use low-fat milk. Use trans-fat free spread or unsalted butter. Omit the salt.
How Kids Can Help
Older kids can shred cheese. Younger kids can measure ingredients and crush cracker crumbs.

Nutrition Facts
1 serving equals 210 calories, 13 g fat (8 g saturated fat), 95 mg cholesterol, 310 mg sodium, 13 g carbohydrate, 2 g fiber, 12 g protein

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