Cheesy Summer Squash Casserole

Total Time Prep: 10 min. Bake: 25 min.
Yield 2 servings
Test Kitchen Approved
Onion and cheddar cheese add flavor and richness to the bounty of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. —Katherine Metz, Jacksonville, Florida

Ingredients

  • 2 small yellow summer squash, sliced
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt, divided
  • 1 large egg
  • 1/4 cup mayonnaise
  • 2 teaspoons sugar
  • Pepper to taste
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons crushed cornflakes
  • 1-1/2 teaspoons butter, melted

Directions

  1. In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain.
  2. In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. In a small bowl, toss the cornflakes and butter; sprinkle over top.
  3. Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

Nutrition Facts

3/4 cup: 376 calories, 31g fat (8g saturated fat), 117mg cholesterol, 937mg sodium, 18g carbohydrate (10g sugars, 2g fiber), 9g protein.

Onion and cheddar cheese add flavor and richness to the bounty of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. —Katherine Metz, Jacksonville, Florida
Recipe Creator

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