Summer Squash Casserole

MARIA MAC *'s Note:

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

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• 2 small summer squash (sliced)
• 1/4 cup onion (chopped)
• 1/2 teaspoon salt (divided)
• 1 egg
• 1/4 cup mayonnaise (full fat only)
• 2 teaspoons sugar
• pepper
• 1/4 cup cheddar cheese
• 2 tablespoons crushed corn flakes
• 1 1/2 teaspoons butter

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.

Reviews

[*Parsley*]

I doubled this recipe and I'm glad that I did. I enjoyed this very much and it was quite simple to make. I may have added a bit more cheese than listed, but that's the only change I made. I liked that the squash still had some texture and wasn't mashed like many other squash casseroles. I'll make this again. Thanx for sharing!