Dinner: Summer Squash Casserole

Ingredients

2 1/2 pounds yellow squash, sliced
3/4 cup chopped green onions
1 cup reduced-fat mayonnaise
2 large eggs, lightly beaten
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 (10-oz.) block sharp Cheddar cheese, shredded
1 cup soft, fresh breadcrumbs
2 tablespoons butter, melted

Instructions

Combine squash and green onions in a large microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 8 minutes or until squash is tender. (Do not drain.)
Whisk together mayonnaise and next 3 ingredients in a large bowl; stir in squash mixture and cheese. Spoon mixture into a lightly greased 11- x 7-inch baking dish; cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 10 minutes or until casserole is set; remove from microwave, and let stand 10 minutes.
Stir together breadcrumbs and melted butter; microwave 2 minutes. Sprinkle over casserole.

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