Summer Squash Casserole

Summer Squash Casserole

Summer Squash Casserole


2 small yellow summer squash, sliced

1/4 cup chopped onion

1/2 teaspoon of salt, divided

1 egg

1/4 cup mayonnaise

2 teaspoons sugar

Pepper to taste

1/4 cup shredded cheddar cheese

2 tablespoons crushed cornflakes

1-1/2 teaspoons butter, melted


In a small saucepan, combine squash, onion and 1/4 teaspoon salt.

Cover with water. Bring to a boil. Reduce heat; simmer, uncovered,

for 2 minutes or until squash is crisp-tender. Drain.
In a small bowl, whisk the egg, mayonnaise, sugar, pepper andremaining salt until blended. Stir in cheese and squash mixture.

Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top.

Bake, uncovered, at 350° for 25-30 minutes or until golden brown and bubbly.

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