Recipe from Taste of Home 2005 Annual Recipe Book
2 small yellow summer squash
1/4 cup chopped onion
1/2 tsp salt, divided
1/4 cup mayonnaise (don't use reduced fat or fat-free mayonnaise for this recipe)
2 tsp sugar
1/4 cup shredded cheddar cheese
2 Tbsp crushed cornflakes
1 1/2 tsp butter, melted
In a medium saucepan, combine squash, onion and 1/4 tsp 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 degrees for 25-30 minutes or until golden brown and bubbly.