4 cups yellow squash (sliced)
1 medium onion (chopped)
1 carrot (shredded)
2 Tbsp light butter
12 reduced fat ritz crackers
2 oz light velveeta cheese
1 oz light velveeta cheese
salt and pepper to taste
Preheat oven to 450.
Cook squash, onion, and carrot in clear water in a sauce pan until tender.
Drain the squash mixture and return to sauce pan.
Add butter, crackers, 2 oz cheese, salt and pepper.
Mix gently making sure cheese is blended.
Spray casserole dish with cooking spray.
Add squash mixture to casserole dish.
Add remaining 1 oz cheese broken into pieces to cover top of casserole dish.
Bake uncovered for 5-10 minutes.
Let the casserole stand for 5 minutes.
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