Summer Squash Casserole

READY IN: 40mins
Recipe by MARIA MAC *

Cut this out of a magazine a long time ago. Everyone loves this. I usually double recipe as this only serves 2. Putting it here for safekeeping

Top Review by lemon twist

I made this casserole & followed the ingredients for the recipe, however I was wondering whether there was a misprint in the amount of eggs to be used. My casserole was runny. I believe that this problem who have been resolved if I had added 2 eggs instead of just 1. As another reviewer mentioned more cheese would have also made this tastier about 1/2 cup. Otherwise good casserole.

Ingredients Nutrition

Directions

  1. In a small saucepan, combine squash, onion and 1/4 tsp salt.
  2. Cover with water and bring to a boil. Reduce heat, simmer uncovered for 2 minutes or until squash is crisp tender. Drain.
  3. In a bowl, beat egg, mayonnaise, sugar, pepper and remaining salt until blended.
  4. Stir in cheese and squash mixture.
  5. Transfer to a greased 2 cup baking dish.
  6. Toss cornflakes and butter; sprinkle over top.
  7. Bake uncovered at 350 for 25-30 minutes or until golden brown and bubbley.

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