Crispy Squash Casserole

If you love this recipe but are looking for a change, try substituting zucchini for the yellow squash. These vegetables are traditionally interchangeable because of similar flavors and textures.

Serves 6

122 calories

3g fat

14g carbohydrates

11g protein

601mg sodium

5g fiber

Ingredients

10 medium yellow squash, sliced

1 yellow onion, chopped

1 teaspoon salt

Pinch black pepper

6 ounces shredded fat-free Cheddar cheese

½ cup Egg Beaters

10 low-fat, whole wheat crackers, crushed

1. Coat a 9" × 13" baking dish with nonstick spray. Place squash and onion in dish. Sprinkle with salt and pepper and bake at 350°F for 15 minutes.

2. Drain water from veggies and stir in cheese. Cool for 10 minutes. Mix Egg Beaters into veggies. Stir in crackers until thick.

3. Return dish to oven and bake at 325°F for 30 minutes.

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