Meatless Cheddar Squash Casserole

This casserole provides important nutrients and fiber from the squash, as well as protein from the milk, cheese, and eggs.

Serves 10

• 4 cups sliced summer squash
• ½ cup chopped onion
• ½ cup water
• 35 buttery round crackers, crushed
• 1 cup shredded Cheddar cheese
• 2 large eggs
• ¾ cup skim milk
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ cup unsalted butter, melted

1. Preheat oven to 400°F.
2. Place squash, onion, and water in a large skillet over medium-high heat and cover. Cook 5 minutes or until squash is tender, then drain and set aside.
3. In a medium bowl, combine crackers and cheese until well blended.
4. Stir half the cracker mixture into cooked squash and onions, mixing well.
5. In a separate medium bowl, whisk eggs and milk until well blended. Add to cracker and squash mixture, along with salt, pepper, and melted butter, mixing well.
6. Spread into a greased 9" × 13" glass baking dish, and top with remaining half of cracker and cheese mix.
7. Bake 25 minutes or until lightly browned, then serve.

PER SERVING

Calories: 184 | Fat: 13g | Protein: 7g | Sodium: 423mg | Fiber: 1g | Carbohydrates: 10g | Sugar: 3g