8 to 10 medium yellow (summer) squash
1 onion, finely chopped
1 bell pepper, finely chopped
5 tablespoons butter
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28 individual saltine crackers
1/2 cup whole milk
Salt and pepper to taste
1/2 cup grated Cheddar cheese
Makes 12 servings.
Heat oven to 300 degrees. Cut the squash into chunks, cover with salted water, and bring to a boil. Reduce heat to a bare simmer and cook until tender, about 15 minutes.
While squash is cooking, salute the onion and bell pepper in 1 tablespoon of the butter until tender but not brown.
Drain the squash and mash well. Crumble 24 of the saltines and add to the squash. Beat the milk with the eggs and add, along with the cheese, remaining melted butter and sauteed vegetables. Season to taste with salt and pepper.
Place in a buttered 2-quart casserole. Crush remaining crackers and sprinkle on top. Bake 1 hour.
Nutrition per serving: 138 calories (51 percent from fat), 8.2 g fat (4.8 g
saturated, 2.2 g mono unsaturated), 55.1 mg cholesterol, 5.3 g protein, 12.1 g carbohydrates, 1.9 g fiber, 148.7 mg sodium.