4cupssliced summer squash, cooked-drained-mashed---yellow squash and/or zucchini or a mix of them
olive oil spray
2Tablespoonsonion, minced
2eggs
4teaspoonsbutter
1⅓cupscheddar cheese, shredded--Divided in half, 2/3 cups each.
1Tablespoongluten-free 1-for-1 or whole wheat flour
1teaspoonsalt
½teaspoonpepper
Instructions
Slice squash. Cover with water and boil 10-12 minutes. Drain. Mash while in the strainer
Preheat oven to 350°. Spray 2-3 quart casserole dish with olive oil spray.
Add squash back to the pan and stir in all the ingredients except ⅔ cup of cheese. Then pour the mix into the casserole dish and add ⅔ cup cheese evenly over the top.
Bake 30-35 minutes or until cheese is all melty and starting to brown a little.
21 Day Fix Container Counts for 1/4 of the pan-- 1G, 1B, ¼R, 1 oil teaspoon
Every batch of squash will cook down to different amounts because of different water content in them. That makes it hard to put an "amount" for a serving. Just divide the pan in ¼'s