Charleston Yellow Squash Casserole

• 2 lbs yellow squash, sliced
• 2 cups chopped onions
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground nutmeg (do not omit this secret ingredient)
• 4 ounces sharp cheddar cheese, grated (1 cup)
• 4 ounces low-fat cheddar cheese (1 cup) or 4 ounces fat-free cheddar cheese, grated (1 cup)
• 1 cup skim milk
• 1/2 cup egg substitute (Egg Beaters) or 2 whole eggs
• 16 saltine crackers or 16 Ritz crackers, crushed
• 1/2 teaspoon paprika

1. Mix cheeses together and set aside.
2. Steam squash and onions for 10 minutes or until tender.
3. Drain.
4. Add 1-3/4 cups of cheeses and all other ingredients (except paprika) together.
5. Pour into a 2-quart casserole dish (9x13x2-inch).
6. Sprinkle remaining cheese on top.
7. Just before baking, sprinkle top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top.
8. ***This freezes beautifully.
9. Defrost/thaw before baking.
10. ***.

yellow squash, onions, salt, black pepper, ground nutmeg, cheddar cheese, lowfat, milk, egg substitute, crackers, paprika

Taken from www.food.com/recipe/charleston-yellow-squash-casserole-58220 (may not work)