Summer Squash Casserole
Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole from Katherine Metz, Jacksonville, Florida (with husband Chuck, at right). A crispy cornflake-crumb topping adds a little crunch.
SERVINGS
|
2
|
CATEGORY
|
Side Dish
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
25 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 2 small yellow summer squash, sliced
- 1/4 cup chopped onion
- 1/2 teaspoon 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 bowl, beat the egg, mayonnaise, sugar, pepper and remaining 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. Yield: 2 servings.