Squash Souffle - cooking recipe

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

Preparation

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\u00b0 until firm in the center, approximately 30 to 45 minutes.
Serves 6 to 8.