Kitchen Medley Featured Recipe: Yellow Squash Casserole

• 3 yellow summer squash, sliced
• 8 fat-free saltines, crushed
• 1 medium onion, chopped
• pepper to taste
• 1 can (4 oz) chopped green chilies
• 1 1/2 c (6 oz) shredded reduced-fat cheddar cheese

In a skillet coated with nonstick cooking spray, saute squash and onion over medium-high heat until crisp-tender. Remove from the heat; stir in chilies, crackers and pepper. Spoon into a 1 1/2 quart casserole coated with nonstick cooking spray. Bake at 350 degrees for 20 minutes. Sprinkle with cheese; let stand 5 minutes before serving. Yield: 6 servings