Printable | Taste of Home

Summer Squash Casserole

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

In a small saucepan, combine squash, onion and 1/4 teaspoon salt.
Cover with water. Bring to a boil. Reduce heat; simmer, uncovered,

Printed from tasteofhome.com Jul 5, 2008

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Summer Squash Casserole cont.

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.