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

Preparation

1. 1. 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.)
2. 2. 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.
3. 3. Stir together breadcrumbs and melted butter; microwave 2 minutes. Sprinkle over casserole.