Squash Casserole

Serves: 6
WW Points per Serving: 2

2 servings - Reduced-Fat Ritz Crackers (10 crackers)
1 pound - Summer Squash
1/3 cup - Onions
8 oz. - Canned, Diced Water Chestnuts
1/3 cup - Fat-Free Sour Cream
1/2 cup - Campbell's 98% FatFree Cream of Chicken Soup
1/4 cup - Kraft 2% Milk Reduced-Fat Mild Cheddar Cheese, shredded
1 - Egg White
Non-Stick Spray

Preheat oven to 350 degrees. Dice onion and chop squash into small chunks. In separate bowl, mix together soup and sour cream. Add in egg white. Drain diced water chestnuts. MIx squash, onion and water chestnuts into soup mixture. Spray glass casserole dish with non-stick spray and pour into mixture. Crumble Ritz crackers on top and spread cheese over crackers. Bake at 350 degrees for 30-45 minutes.