Summer Squash Casserole

Serves: 2
Total Calories: 825


2 yellow squash, sliced
1/4 cup onion, chopped
1/2 teaspoon salt
1 egg, beaten
1/4 cup mayonnaise
2 teaspoons sugar
1 pepper to taste
1/4 cup shredded Cheddar cheese
2 tablespoons corn flake cereal, crushed
1 1/2 teaspoons butter, melted


In a small saucepan, cover squash and onion with water. Add 1/4 teaspoon salt and bring to a boil. Reduce heat and simmer, uncovered, for 2 minutes, until squash is crisp-tender. Drain; set aside. In a bowl, beat egg, mayonnaise, sugar, pepper and remaining salt until well blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup casserole dish. Toss cereal and butter together and sprinkle on top. Bake, uncovered, at 350 degrees for 25 to 30 minutes until golden and bubbly.

Nutritional Facts:

Serves: 2
Total Calories: 825
Calories from Fat: 279

This Summer Squash Casserole recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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