Squash Souffle
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A home-kitchen version of squash souffle, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 c. cooked yellow squash
- 2 Tbsp. butter or Land O Lakes sweet cream spread
- 1 c. milk (1%)
- salt and pepper
- 4 egg whites
- 1 c. Ritz cracker crumbs
- 1 c. grated reduced fat Cheddar cheese
Method
Cut squash in cubes; cook in lightly salted water until tender, then drain. Add butter and mash until pulp. Add well beaten eggs, milk and cracker crumbs. Pour into Pam sprayed casserole dish; cover with cheese. Bake at 350° until firm in the center, approximately 30 to 45 minutes.
Serves 6 to 8.
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