Summer Squash Casserole 15 Recipe

In a small sauce pan, 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 cup baking dish. Toss the cornflakes and butter, sprinkle over top. Bake uncovered at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 2 servings.