Cheddar Squash Casserole
Wonderful served with poultry or ham.

Servings: 8

3 pounds yellow squash, sliced
2 tablespoons butter or margarine, divided
1 small onion, chopped (about 1/2 cup)
1 cup (4 ounces) reduced fat shredded Cheddar cheese
2 large eggs, lightly beaten
1/4 cup light mayonnaise  (we used Hellman's)
2 teaspoons sugar
1 teaspoon salt
20 reduced fat Ritz crackers, crushed (about 3/4 cup)

Steam squash in just until tender. Drain well; gently press in collander to remove excess moisture.

Melt 1 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender.

Wilted Spinach
Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.

Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.

Bake at 350° for 30 to 35 minutes or until set.

Per Serving:  151 Calories; 7g Fat (41.5% calories from fat); 2g Saturated Fat;7g Protein; 15g Carbohydrate; 4g Dietary Fiber; 62mg Cholesterol; 522mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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