Ingredients
2 small yellow summer squash, sliced1/4 cup chopped onion1/2 teaspoon salt, divided1 large egg1/4 cup mayonnaise2 teaspoons sugarPepper to taste1/4 cup shredded cheddar cheese2 tablespoons crushed cornflakes1-1/2 teaspoons butter, melted
Preparation
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.
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. Toss the cornflakes and butter; sprinkle over top.
Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.
