Squash Casserole

Tried this dish at a potluck and immediately asked for the recipe.  Very good!
– Kathy

Ingredients

• ½ cup onion, diced
• 4 to 5 medium yellow squash- cut into rings – yields about four cups of cut squash
• 2 tablespoons olive oil (garlic flavored adds a nice touch)
• 1 can Cream of Chicken soup (low fat can be used)
• ½ cup sour cream (low fat can be used)
• 2 eggs beaten or ½ cup egg beaters
• 1 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• One sleeve of Ritz whole wheat crackers, crushed in package
• 2 cups grated sharp cheddar cheese (low fat can be used)
  

Instructions

1. Preheat oven to 350° F.
2. In large pot over medium heat, add olive oil and onions. Cook onions until tender.
3. Add squash and stir together with onion mixture. Add water – enough to just cover the top of the squash. Bring to a boil and boil for ten minutes or until squash is tender.  Drain squash and set aside to cool.
4. In a large mixing bowl combine soup, sour cream, egg, black pepper, and Worcestershire sauce.  Add in cooled (to warm) squash, ½ of the cheese and ½ of the crushed crackers.  Mix until combined then put the mixture into a greased casserole dish. 
5. Bake at 350° F for 20 minutes.  Add remaining cheese and crackers to the top of the dish and continue baking for another 15- 20 minutes until browned as desired on top.  Remove from oven and let stand for 5 minutes.  Serve and enjoy.

Note

• The dish can be made in advance and placed in the refrigerator to bake at a later time. Take the dish out and let come to room temperature before putting in the oven. Follow step 5 for proper baking times.