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Summer Squash Casserole
Ingredients:
2 small yellow summer squash, sliced
1/4 c. chopped onion
1/2 tsp. salt, divided
1 egg
1/4 c. mayonnaise
2 tsp. sugar
Pepper to taste
1/4 c. shredded cheddar cheese
2 Tbs. crushed corn flakes
1 1/2 tsp. butter, melted
2 small yellow summer squash, sliced
1/4 c. chopped onion
1/2 tsp. salt, divided
1 egg
1/4 c. mayonnaise
2 tsp. sugar
Pepper to taste
1/4 c. shredded cheddar cheese
2 Tbs. crushed corn flakes
1 1/2 tsp. butter, melted
Directions:
In a small saucepan, combine squash, onion and 1/4 tsp. salt. Cover with water. Bring to a boil. Reduce heat; 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 blended. Stir in cheese and squash mixture. Transfer to a greased 2 c. baking dish. Toss the cornflakes and butter; sprinkle over top. Bake, uncovered, at 350 for 25-30 minutes or until golden brown and bubbly.
Makes 2 Servings
In a small saucepan, combine squash, onion and 1/4 tsp. salt. Cover with water. Bring to a boil. Reduce heat; 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 blended. Stir in cheese and squash mixture. Transfer to a greased 2 c. baking dish. Toss the cornflakes and butter; sprinkle over top. Bake, uncovered, at 350 for 25-30 minutes or until golden brown and bubbly.
Makes 2 Servings
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