2 (16 oz.) cans yellow squash (or cook fresh squash for less salt)
1 (15 oz.) asparagus
1 med. onion, chopped
3 egg whites (I use Egg Beaters to equal eggs)
4 Saltine crackers, crumbled (unsalted tops)
1/3 tsp. thyme
1/2 c. Mozzarella cheese, grated
Paprika to garnish

Preheat oven to 325°F. Spray 9x2x9-inch casserole dish with Mazola spray. Drain squash, asparagus; place in large bowl. Mix onion, eggs, thyme and cracker crumbs. Mix all well together. Bake for 30 minutes. Remove from oven; top with Mozzarella cheese. Bake for additional 5 minutes until cheese is melted and lightly brown. Garnish with paprika.