Summer Squash Delight (Print Version)
This Cheesy Summer Squash Casserole combines the freshness of summer squash with the heartiness of cheese and breadcrumbs, making it the ultimate comfort dish for cozy evenings.
# Ingredients:
01 -
2 small yellow summer squash, sliced.
02 -
1/4 cup chopped onion.
03 -
1/2 teaspoon salt, divided.
04 -
1 large egg.
05 -
1/4 cup mayonnaise.
06 -
2 teaspoons sugar.
07 -
Pepper to taste.
08 -
1/4 cup shredded cheddar cheese.
09 -
2 tablespoons crushed cornflakes.
10 -
1-1/2 teaspoons butter, melted.
# Instructions:
01 -
In a small saucepan, combine the sliced squash, chopped onion, and 1/4 teaspoon of salt. Cover with water and bring to a boil. Reduce the heat and simmer, uncovered, until the squash is crisp-tender, about 2 minutes. Drain the mixture well to remove excess water.
02 -
In a small bowl, whisk together the egg, mayonnaise, sugar, pepper, and the remaining 1/4 teaspoon of salt until well blended. Stir in the shredded cheddar cheese and the cooked squash mixture.
03 -
Preheat your oven to 350°F (175°C). Transfer the squash mixture to a greased 2-cup baking dish. In a small bowl, toss the crushed cornflakes with the melted butter. Sprinkle the buttered cornflakes evenly over the top of the casserole.
04 -
Bake, uncovered, in the preheated oven until the top is golden brown and the casserole is bubbly, about 25-30 minutes. Allow the casserole to cool slightly before serving.
# Notes:
01 -
This Cheesy Summer Squash Casserole is a perfect blend of fresh summer squash and gooey cheddar cheese, topped with crispy buttered cornflakes for an added crunch. It's an ideal side dish for any summer meal.