Tuesday, September 27, 2011

Summer Squash Cassarole

Recipe from Taste of Home 2005 Annual Recipe Book
Got Squash?

Serves 2-4

2 small yellow summer squash
1/4 cup chopped onion
1/2 tsp salt, divided
1 egg
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.

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