Ingredients

• 6 slices whole wheat bread
• 4 medium yellow squash
• 1/2 cup water
• 1/2 cup carrots
• 1/2 cup sweet onion
• 1/4 teaspoon salt
• 2 tablespoon flaxseed
• 2 eggs
• 2 tablespoons butter

Preparation

1. Preheat oven to 350°F.
2. Process whole wheat bread in food processor until crumbled.
3. Slice squash and then microwave with water for 16 minutes or until tender.
4. Drain squash well in colander.
5. Grate fresh carrots and chop sweet onion.
6. Combine squash, carrots, sweet onion, salt, 1 tablespoon flaxseed and eggs. Blend well.
7. Add 1/2 of the whole wheat bread crumbs. Mix in.
8. Spray 9″ square pan with nonstick cooking spray. Pour mixture into baking pan. Set aside.
9. Melt butter and then add remaining bread crumbs and remaining  flaxseed to make topping. Mix well.
10. Spread topping over casserole.
11. Bake for 30 minutes or until topping starts to brown.
12. Cool and cut into 8 servings.

Helpful hints

• Feel free to substitute zucchini for yellow squash.
• Use Vidalia® or other sweet onion.
• Flaxseed is a good source of dietary fiber and omega-3 fatty acids.