Summer Squash Delight (Print Version)
# 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.