EWWK: Squash Casserole With Cheese


Classic recipe from Tea-Time at the Masters cookbook. Eating Well With Kim changes in the parenthesis.

2 pounds yellow squash
1 small green pepper
1 small onion, sliced
1/2 stick margarine (2 tablespoons tube margarine or butter)
3 cups cheddar cheese, grated (2 1/2 cups reduced fat sharp cheddar)
2 eggs, beaten
1/2 can evaporated milk
16 saltine crackers, crushed
Salt with white pepper to taste


Cook squash, green pepper and onion in water until tender. Drain and mash. Add margarine and 2 cups of cheese, reserving 1 cup cheese to sprinkle on top. Add eggs, milk, and crackers. Mix well. Season to taste. Place in a shallow 2-quart greased casserole. Top with cheese and bake uncovered at 350 degrees for 30 minutes.

Yield: 8-10 servings
Nutrition Breakdown: Calories 130, Fat 6g, (1.5g saturated fat), Cholesterol 55mg, Sodium 320mg, Carbohydrate 11g, Fiber 2g, Protein 9g.
Percent Daily Values: 8% Vitamin A, 40% Vitamin C, 25% Calcium, 4% Iron
Diabetes Exchange Values: 1/4 Starch, 1 Vegetable, 1Fat