Low Fat Squash Casserole
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- 1 lb
- summer squash (frozen or fresh)
- 2 Tbsp
- saltine crackers crushed
- egg white
- 1/2 c
- %2 lowfat milk
- 1/2 c
- 1% shredded cheese or any low fat cheese
1Cook squash until tender,drainand pour into a 2 quart casserole dish.Add margarine and stir until melted.Add chopped onions and crushed saltine crackersAdd cheese and stir until blended.
2In separate bowl beats eggs and add milk to beaten eggs.Pour eggs/ milk mixture over squash mixture and stir to mix ingredients.
3Bake at 375 for 25 minute remove from over and sprinkle casserole with shredded cheese if desired (optional) return to over until cheese is melted (2-3 minutes)Remove from over and let stand for 5 minutes