Keep your meals more interesting by varying the side dishes. This version does not contain any cream soups and is a little lighter than others I have tried.
- 6 yellow or crookneck squash- sliced
- 1 cup chicken broth
- 2 eggs
- 1 cup grated cheddar cheese
- salt and pepper to taste
Place the squash in a pot and fill with just enough water to barely cover the vegetables. Cover and cook for 10 minutes over medium high heat or until just tender.
Preaheat the oven to 325°F.
Drain the squash thoroughly and place in an oven safe casserole dish.
In a bowl whisk together the chicken broth and eggs. Stir in the cheese. Pour over the squash and stir to combine
Bake for 50 – 60 minutes.