Baked Cheesy Summer Squash Casserole with Crispy Cornflake Topping

Instructions

1. 1

   Preheat oven to 350°F. In a small saucepan, combine the sliced yellow squash, chopped onion, and 1/4 teaspoon salt. Cover with water and bring to a boil. Reduce heat and simmer until the squash is crisp-tender, about 2 minutes. Drain the squash and onion mixture.

2. 2

   In a small bowl, whisk together the egg, mayonnaise, sugar, black pepper, and the remaining 1/4 teaspoon salt until well blended. Stir in the shredded cheddar cheese and the drained squash and onion mixture. Transfer the mixture to a greased 2-cup baking dish.

3. 3

   In a separate small bowl, toss the crushed cornflakes with the melted butter. Sprinkle the cornflake mixture evenly over the top of the squash casserole.

4. 4

   Bake the casserole, uncovered, for 25-30 minutes, or until the top is golden brown and the filling is bubbly.