Summer squash casserole

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2 small yellow summer squash, sliced
1/4 cup onion, chopped
1/2 tsp salt
1 egg
1/4 cup mayo
2 tsp sugar
pepper to taste
1/4 cup shredded cheddar cheese
2 TBS crushed cornflakes
1 1/2 tsp melted butter
1. In saucepan, combine squash, onion and 1/4 tsp salt. Cover with water. Bring to boil. Reduce heat, simmer uncovered for 2 minutes or until squash is crisp and tender. Drain.
2. In bowl, beat the egg, mayo, sugar, pepper and remaining salt until blended. Stir in cheese and squash mix. Transfer to 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.

Debby Peck

Member since Oct 2008

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