Squash Souffle



  1. 2 c. cooked yellow squash
  2. 2 Tbsp. butter or Land O Lakes sweet cream spread
  3. 1 c. milk (1%)
  4. salt and pepper
  5. 4 egg whites
  6. 1 c. Ritz cracker crumbs
  7. 1 c. grated reduced fat Cheddar cheese


  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.