squash casserole

[Guest guest]

BLENDER SQUASH CASSEROLE

 

4 medium yellow squash -- thinly sliced

2 green onions -- sliced

1/4 teaspoon celery salt

1/4 teaspoon lemon pepper

6 Saltine crackers

3/4 cup milk

3 large eggs

3/4 cup sharp cheddar cheese -- divided

1/4 teaspoon salt

2 tablespoons crushed potato chips

2 tablespoons pecans -- chopped

 

Arrange squash and onion in a vegetable steamer; sprinkle with celery salt

and lemon pepper. Steam 10 minutes. Place half of squash mixture in

container of electric blender; add crackers, milk, eggs, and 1/2 cup cheese;

process at high speed for 15 to 20 seconds or until well blended. Combine

squash puree, remaining squash, and salt in a mixing bowl; stir well. Spoon

into a buttered 1-1/2-quart casserole; sprinkle with potato chips, pecans,

and remaining cheese. Bake at 350 degrees F. for 50 minutes or until center

is set. Serve immediately. Yield: 4 servings.

 

 

Per serving: 246 Calories (kcal); 16g Total Fat; (56% calories from fat);

13g Protein; 14g Carbohydrate; 169mg Cholesterol; 526mg Sodium; 3g Fiber

Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates

 

 

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