Zephyr Squash Casserole

Zephyr is a squash that is yellow and green at the flower end. A vendor at the farmer's market recently told me that it is a mix of yellow crook neck squash and zucchini. If you prefer Ritz Cracker crumbs, they could easily be substituted for the bread crumbs. I'm thinking of adding a dash or two of Tabasco sauce. We loved it without the Tabasco, but it might be fun to kick it up!!!

• Ready In: 1 hr
• Serves: 10

Ingredients

• 1  small onion, chopped before boiling with Zephyr squash
• 3  cups squash, boiled
• 4  tablespoons butter, light with Canola Oil
• 1  cup fat free mozzarella cheese, grated
• 1⁄4 cup skim milk
• 1  cup fat free sour cream
• 1 (10 1/2ounce)  98% fat-free cream of chicken soup
• 2  eggs, slightly beaten Eggland eggs
• 3⁄4 cup  breadcrumbs

Directions

1. Drain Zephyr/Onion mixture and mash with a fork.
2. Add remaining ingredients, mixing well with 1/4 cup of the bread crumbs, and pour into a 2 quart casserole dish; i.e. 9" X 13".
3. Sprinkle with the remaining 1/2 cup of crumbs.
4. Bake at 375 degrees for 45 minutes.