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Summer Squash Casserole
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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, 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.
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Printed from tasteofhome.com Jul 5, 2008Copyright Reiman Media Group, Inc © 2008 |