Yellow Squash Casserole

min: approx. 50
Minutes. Makes 1 - 9x13 inch pan (10 servings).
Tender squash, gooey cheese and crunchy crackers make
this a memorable side dish or a hearty main course. This is
a great dish that can be made with low-fat ingredients
and is still just as good! Prep Time: approx. 20 Minutes.

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium
heat. Pour in a small amount of water. Cover, and cook until
squash is tender, about 5 minutes. Drain well, and place in a
large bowl.
In a medium bowl, mix together cracker crumbs and
cheese. Stir half of the cracker mixture into the cooked
squash and onions. In a small bowl, mix together eggs and
milk, then add to squash mixture. Stir in 1/4 cup melted
butter, and season with salt and pepper. Spread into a 9x13
inch baking dish. Sprinkle with remaining cracker mixture,
and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.


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