Yellow Squash Casserole

Yellow Squash Casserole 2 lbs yellow squash, sliced 2 cups chopped onions 2 teaspoons salt 1 teaspoon black pepper 1/2 teaspoon ground nutmeg ( do not omit this secret ingredient) 4 ounces sharp cheddar cheese, grated ( 1 cup) 4 ounces low-fat cheddar cheese (1 cup) or 4 ounces fat-free cheddar cheese, grated ( 1 cup) 1 cup skim milk 1/2 cup egg substitute (Egg Beaters) or 2 whole eggs 16 saltine crackers or 16 Ritz crackers, crushed 1/2 teaspoon paprika Mix cheeses together and set aside. Steam squash and onions for 10 minutes or until tender. Drain. Add 1-3/4 cups of cheeses and all other ingredients (except paprika) together. Pour into a 2-quart casserole dish (9x13x2-inch). Sprinkle remaining cheese on top. Just before baking, sprinkle top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top. ***This freezes beautifully. Defrost/thaw before baking.