Save on Pinterest

Makeover Summer Squash Casserole

Total Time

Prep: 30 min. Bake: 45 min. + standing

Makes

15 servings

With a buttery cracker topping and lots of cheese, this lightened up classic casserole from Lisa Eldridge of Topeka, Kansas makes a guilt-free side dish at any meal. "I got the original recipe from a friend," Lisa notes. "And it is excellent."
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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 large nonstick skillet, 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.
  3. 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.
  4. 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.

Nutrition Facts

1 piece: 210 calories, 13g fat (8g saturated fat), 95mg cholesterol, 310mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 12g protein.

Recommended Video