Squash Casserole

Name: Squash Casserole
Ingredients: 2 tablespoons canola oil; 1 1/2 cups sliced onion; 6 cups sliced yellow squash (about 1 1/2 pounds); 1/4 teaspoon freshly ground black pepper; 3 ounces 1/3-less-fat cream cheese (about 1/3 cup), softened; 1/4 cup fat-free milk; 2 large eggs; 3 ounces reduced-fat cheddar cheese, shredded (about 3/4 cup); 27 reduced-fat round buttery crackers, crushed; Cooking spray

10 ingredients

4 steps

Ingredients

2 tablespoons canola oil
1 1/2 cups sliced onion
6 cups sliced yellow squash (about 1 1/2 pounds)
1/4 teaspoon freshly ground black pepper
3 ounces 1/3-less-fat cream cheese (about 1/3 cup), softened
1/4 cup fat-free milk
2 large eggs
3 ounces reduced-fat cheddar cheese, shredded (about 3/4 cup)
27 reduced-fat round buttery crackers, crushed
Cooking spray

Directions

1

Preheat oven to 375°.
2

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 2 minutes. Add squash and pepper; saute 10 to 12 minutes or until squash is golden brown. Remove from heat.
3

Combine cream cheese and milk in a large bowl, stirring with a whisk until smooth. Add eggs, stirring with a whisk. Stir in squash mixture, cheese, and half the crushed crackers. Spoon squash mixture into a 2-quart casserole dish coated with cooking spray.
4

Top with remaining crushed crackers. Bake at 375° for 30 minutes.