Texas Squash Pudding
|Yellow summer squash||1 3⁄4 Pound|
|Butter margarine||2 Tablespoon|
|Yellow onion||1 Medium, chopped|
|All purpose flour||3 Tablespoon|
|Monterey jack cheese||4 Ounce, grated|
|Neufchatel cheese||4 Ounce|
|Low fat milk||1 Cup (16 tbs)|
|Ritz cracker||1 Cup (16 tbs)|
1. Preheat the oven to 350°F and grease a 2-quart casserole. Half-fill a 12-inch nonstick skillet with water and bring to a boil over high heat. Add the squash, lower the heat, and simmer for 5 minutes or just until tender, then transfer to a colander and drain well.
2. In the same skillet, melt 1 tablespoon of the butter over moderate heat. Add the onion and saute for 5 minutes or until soft. Whisk in the flour and cook until bubbly.
3. Lower the heat and stir in 1/2 cup of the Monterey Jack cheese, plus all of the cream cheese and the milk. Cook, stirring constantly, for 5 minutes or until smooth. Gently fold in the squash and spoon the mixture into the casserole.
4. Wipe out the skillet and melt the remaining tablespoon of butter over moderate heat. Toss with the cracker crumbs and the remaining 1/2 cup of shredded cheese; sprinkle over the top of the casserole. Bake, uncovered, for 25 minutes or until golden brown and heated through. Serve with Southern-Fried Steak.