Summer Squash Bake

• lbs summer squash, green, yellow, can use both↗2 lbs
• chopped onion1⁄2 cup
• butter, melted↗1⁄4 cup
• reduced-fat sour cream↗3⁄4 cup
• salt↗1⁄4 - 1⁄2 teaspoon
• garlic powder↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• eggs, lightly beaten↗2
• shredded cheddar cheese↗1 cup
• crushed Ritz cracker, DIVIDED measure after crushing↗3⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 375. Lightly grease a 9" sqaure casserole dish; set aside.

2. 2

   Slice or dice the squash and steam/boil it for about 10 minutes or until very tender. Drain very very well!

3. 3

   Return the cooked drained squash to the pot and mash it with the onion, butter, and rf sour cream until fairly smooth.

4. 4

   Stir in the salt, garlic powder, pepper, eggs, cheese and 1/2 cup ONLY of the crushed crackers.

5. 5

   Pour the mixture into prepared baking dish.

6. 6

   Evenly sprinkle with remaining 1/4 cup crackers crumbs.

7. 7

   Bake at 375 for about 30 minutes or until bubbly and lightly brown.