Mama'S Summer Squash Casserole
- 8 yellow summer squash, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 egg, lightly beaten
- 1 cup low-fat sour cream
- 1 sleeve buttery round crackers (such as Ritz(R)), crushed, divided
- 2 cups shredded sharp Cheddar cheese, divided
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
- Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
- Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.
yellow onion, egg, lowfat sour cream, buttery round crackers, cheddar cheese
Taken from www.allrecipes.com/recipe/222320/mamas-summer-squash-casserole/ (may not work)