Squash Souffle

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

Directions

1. 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.
2. Serves 6 to 8.