| | Directions | | 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. |
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| Ingredients | | - |  | 2 yellow summer squash, sliced (small) |
| - | | 1/4 cup chopped onion |
| - | | 1/2 teaspoon salt, divided |
| - | | 1 egg |
| - | | 1/4 cup real mayonnaise (no fat-free) |
| - | | 2 teaspoons sugar |
| - | | pepper to taste |
| - | | 1/4 cup shredded cheddar cheese |
| - | | 2 tablespoons crushed cornflakes |
| - | | 1 1/2 teaspoons butter, melted |
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