Yellow Squash Casserole

I cut the recipe in half because there's just 2 of us.

4 cups sliced yellow squash
1/2 cup chopped onion
35 low fat Hi Ho crackers, crushed
1 cup reduced fat shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 t. salt
ground black pepper to taste
Butter spray for top

Preheat oven to 400 degrees.

Place squash and onion in a large skillet over medium heat.  Pour a small amount of water over squash and onions.  Cook till tender, about 5 minutes.  Drain well and place in a bowl.

In a medium bowl, mix together cracker crumbs and cheese.  Stir half the cracker mix into the squash and onions.  Mix together eggs and milk; add to squash.  Stir in the melted butter and season with salt and pepper.  Spread into a 9x13" baking dish.  Sprinkle with remaining cracker mixture.  Spray top with butter spray.  Bake for 25 minutes or until top is lightly browned.

Serves 12

NOTE:  You could use Butter Buds instead of the butter.  The original recipe called for 2 tablespoon of butter dotted over the top but I didn't use it.

83 calories; 6 g fat; 4 carbs; .5 g fiber; 2 g protein