Onion and cheddar cheese add flavor and richness to the bounty of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. —Katherine Metz, Jacksonville, Florida
Cheesy Summer Squash Casserole
Cheesy Summer Squash Casserole
Prep Time
10 min
Cook Time
25 min
Yield
2 servings
Ingredients
- 2 small yellow summer squash, sliced
- 1/4 cup chopped onion
- 1/2 teaspoon salt, divided
- 1 large 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, until squash is crisp-tender, about 2 minutes. Drain.
- In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. In a small bowl, toss the cornflakes and butter; sprinkle over top.
- Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.
Nutrition Facts
3/4 cup: 376 calories, 31g fat (8g saturated fat), 117mg cholesterol, 937mg sodium, 18g carbohydrate (10g sugars, 2g fiber), 9g protein.
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