Yellow Summer Squash Casserole - 7 Points

As you may have Figured out, I like to save a lot of points for dinner. This comes in handy when we are having something high in points, like this yellow summer squash casserole.

I cut it up into 16 servings since the nutritional information indicates it serves 8. Then I scoop up 2 of the squares for 7 points, or I just have one square at 3.5 points if my points don't allow a full serving.

I'm not a big veggie girl, but this is delish.


Ingredients:

5 cups sliced yellow squash (about 2 pounds)
2 lightly beaten eggs
1 cup evaporated milk
6 tablespoons melted butter
1/2 tsp. celery salt
2 cups crushed butter crackers
1 cup shredded cheddar cheese
3/4 cup finely chopped onion

Directions: Preheat oven to 375 degrees and coat a 2-quart baking dish with nonstick cooking spray. In a large saucepan combine squash with enough lightly salted water to cover. Bring to a boil and reduce heat. Simmer for 3 minutes or just until squash is tender and drain.

In a large bowl stir together the eggs, the milk, the melted butter, and the celery salt. Season to taste with salt and pepper and stir.

Fold in the cooked squash, the crushed butter crackers, the cheese, and the chopped onion. Transfer to a baking dish.

Bake uncovered for 40 minutes or until set. Let stand 5 minutes before serving.

Serves 8.

Per serving: 285 calories, 18 g fat, 90 mg cholesterol, 400 mg sodium, 22 g carb, 2 g fiber, 10 g protein.

(I got this recipe from a Meijer recipe card in the produce section!)