Squash Casserole

Our family loves yellow Squash casserole year round, but I have to admit using fresh yellow summer squash makes the dish excellent....whether the squash be from your local farmer's market or your backyard garden.

Now I use reduced-fat items in this recipe to make it a little bit more healthy.

2 pounds yellow squash, cut into discs, about a 1/4 of an inch thick

1 cup onion, chopped very thin

1 teaspoon salt

1/4 teaspoon black pepper

water

2 tablespoons butter (I use smart balance)

1 cup saltine crackers, crumbled (I use reduced fat saltines or fat-free)

1/2 cup milk

1 cup shredded Cheddar cheese (reduced fat)

1/2 cup bred crumbs

Place squash, onion, salt and pepper in a large stockpot, add water about 1/2 way up the squash and onion. Cover and cook the squash and onions until tender, stirring a couple of times and if you need to add more water it is ok.

Drain the squash and onions and return to the same stockpot.

Add the butter while pot is still hot/warm.

Add half of the cheddar cheese.

Taste and add more salt and/or pepper if needed.

Add the crumbled saltines

Spray a 1 1/2 quart casserole dish with cooking spray.

Spread the squash mixture into casserole dish.

Pour the milk over the squash mixture and sprinkle with remaining cheese and bread crumbs.

Bake at 350 degrees uncovered for 20 minutes, until the milk is absorbed and the casserole is bubbling. Serve hot.....serves 4 to 8 depending on portions. Enjoy!