Makeover Summer Squash Casserole

Name: Makeover Summer Squash Casserole
Ingredients: 3 pounds yellow summer squash, cut into 1/4-inch slices; 2 medium onions, sliced; 2 tablespoons butter, divided; 2 garlic cloves, minced; 6 tablespoons all-purpose flour; 4 large eggs; 4 large egg whites; 2 cups 2% milk; 4 cups shredded sharp cheddar cheese; 1/4 teaspoon salt; 1/8 teaspoon pepper; 12 reduced-fat butter-flavored crackers, crushed

12 ingredients

5 steps

Ingredients

3 pounds yellow summer squash, cut into 1/4-inch slices
2 medium onions, sliced
2 tablespoons butter, divided
2 garlic cloves, minced
6 tablespoons all-purpose flour
4 large eggs
4 large egg whites
2 cups 2% milk
4 cups shredded sharp cheddar cheese
1/4 teaspoon salt
1/8 teaspoon pepper
12 reduced-fat butter-flavored crackers, crushed

Directions

1

Place squash in a large saucepan or Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and set aside.
2

In a
3

, saute onions in 1 tablespoon butter until tender. Add garlic; saute 1 minute longer. Add squash; stir gently to combine. Transfer to a 13x9-in. baking dish coated with cooking spray.
4

In a large bowl, combine the flour, eggs, egg whites, milk, cheese, salt and pepper. Pour over squash mixture. Bake, uncovered, at 350° for 40 minutes.
5

Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole; bake 5 minutes longer or until crumbs are golden brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.