Cheesy Summer Squash Caserole |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole from Katherine Metz, Jacksonville, Florida (with husband Chuck, at right). A crispy cornflake-crumb topping adds a little crunch. Ingredients:
2 small yellow summer squash, sliced |
1/4 cup chopped onion |
1/2 teaspoon salt, divided |
1 egg |
1/4 cup mayonnaise |
2 teaspoons sugar |
pepper to taste |
1/4 cup shredded cheddar cheese |
2 tablespoons crushed cornflakes |
1-1/2 teaspoons butter, melted |
Directions:
1. In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until squash is crisp-tender. Drain.
2. In a small bowl, whisk 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.
3. Bake, uncovered, at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 2 servings.
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