Summer Squash Casserole
Ingredients:
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
Directions:
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.
