Microwave Squash Casserole

                                                                                                            

Is it hot enough for you? A kind neighbor brought by batch of yellow squash. Yea!  I decided to make a squash casserole.  But it was too hot to turn on the oven.  My friend, Harriet came to the rescue with this delicious recipe for the microwave.  I made it with non-fat mayo, non-fat cheese and Smart Balance spread. It was yummy AND less calories. My ever ready critique (my husband) really liked it. Made either way, I can promise you, it’s good!

Microwave Squash Casserole    

  • 2 tbsps. Butter
  • ¼ cup buttery flavored cracker crumbs
  • ¼ cup chopped pecans
  • ½ cup water
  • 1 lb. yellow squash, sliced (2 to 3 medium squash equal 1 pound)
  • ½ tsp. salt
  • ¼ cup mayonnaise
  • 1 egg, beaten
  • ½ cup shredded cheddar cheese
  • 2 tbsp. butter, melted
  • 1 ½ tsp. sugar
  • ¼ to ½ tsp. instant minced onion

In 1 qt.casserole, place butter. Microwave at HIGH ½ to 1 minute until melted. Add crumbs and pecans. Microwave at HIGH 2 minutes, stirring after 1 minute. Pour crumbs onto wax paper and set aside. In same casserole place water, salt and squash. Cover; microwave at HIGH 8 to 10 minutes, stirring after 4 minutes until tender. Drain. Mix together mayonnaise, egg, cheese, butter, sugar and onion. Pour over squash, mixing well. Microwave at LOW 4 minutes. Stir, then cover with crumb topping. Microwave at LOW 2-4 minutes more until center is set. Let stand 5 minutes before serving. Serves about four

                                                           

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