4 cup(s) (sliced) yellow summer squash, sliced
1 medium uncooked onion(s), chopped
1 cup(s) fat free shredded Cheddar cheese
2 item(s) egg(s)
3/4 cup(s) fat free skim milk
1 pinch table salt, to taste
1 pinch black pepper, to taste
35 crackers Ritz Crackers, Reduced Fat
8 Tbsp Smart Balance Light Buttery Spread, Melted
How to make it :
Preheat oven to 400 degrees F. Lightly steam squash and onion in steamer basket* for about 5 minutes. Drain and set aside. In medium bowl, combine cracker crumbs and cheese. In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture. In a small bowl, whisk together egg and milk, then add to squash mixture. Melt 1/2 cup of margarine. Add half the melted margarine to the squash mixture. Season with salt and pepper. Spread squash mixture into 9 x 13 baking dish. Top with remaining crackers and pour remaining margarine over dish. Bake at 400 degrees F for 25 minutes until lightly brown
1 medium uncooked onion(s), chopped
1 cup(s) fat free shredded Cheddar cheese
2 item(s) egg(s)
3/4 cup(s) fat free skim milk
1 pinch table salt, to taste
1 pinch black pepper, to taste
35 crackers Ritz Crackers, Reduced Fat
8 Tbsp Smart Balance Light Buttery Spread, Melted
How to make it :
Preheat oven to 400 degrees F. Lightly steam squash and onion in steamer basket* for about 5 minutes. Drain and set aside. In medium bowl, combine cracker crumbs and cheese. In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture. In a small bowl, whisk together egg and milk, then add to squash mixture. Melt 1/2 cup of margarine. Add half the melted margarine to the squash mixture. Season with salt and pepper. Spread squash mixture into 9 x 13 baking dish. Top with remaining crackers and pour remaining margarine over dish. Bake at 400 degrees F for 25 minutes until lightly brown
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