Thursday, September 9, 2010

Summer Squash Casserole

Summer Squash Casserole

Got this recipe from a Taste of Home some time ago. It was sent in by Katherine Metz of Florida and is a recipe for two servings. Even though there are only two of us at home, I frequently have guests for dinner so double or triple the recipe. I forgot to take the picture till after dinner was over and all that was left was the tiny serving that appears above.

2 small yellow summer squash sliced
1/4 C chopped onion
1/2 tsp salt, divided
1 egg
1/4 C mayonnaise, (not light or fat free)
2 tsps sugar
pepper to taste
1/4 C shredded cheddar cheese
2 TBS crushed cornflakes
1/1/2 tsps butter, melted

In a small saucepan, combine squash, onion and 1/4 tsp salt. Cover with water and bring to a boil. Reduce heat and 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 well blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter and sprinkle over top. Bake, uncovered at 350 degrees for 25-30 minutes or until golden brown and bubbly. 2 servings.

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