Squash is abundant this time of year. This casserole is full of flavor and if believe you don’t like squash, I challenge you to try this recipe. Prep time 10 minutes, bake time 25 minutes. This recipe makes two servings so increase the ingredients to fit your needs.

INGREDIENTS

2 small yellow squash, sliced

1/4 cup chopped onion

1/2 teaspoon salt, divided

1 large egg

1/4 cup mayonnaise

2 teaspoons sugar

pepper to taste

1/4 cup shredded cheddar cheese

2 tablespoons crushed cornflakes ( I used crackers)

1 1/2 teaspoon melted butter

DIRECTIONS

1. In a small saucepan, combine squash, onion and 1/4 tsp. salt. Cover with water, bring to a boil. Reduce heat and simmer uncovered until squash is crisp-tender, about 2 minutes. Drain.
2. In a small bowl whisk the egg, mayo, 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 degrees until golden brown and bubbly, 25-30 minutes.

Makes a delicious side dish. Eat up!