Sunday, August 12, 2012

Squash Casserole:

We always have an over abundance of yellow squash in our garden every summer. I had heard of squash casserole, and it sounded good, so I searched until I found a recipe that looked easy and yummy.
It turned out really good and I've made it a few times now.
I hope you give it a try!

6 cups cubed yellow summer squash
1 large onion, chopped
dash of salt and pepper
1 cup mayonnaise or miracle whip
1 cup shredded cheddar cheese
1 cup crushed cornflakes
Additional shredded cheddar cheese and crushed cornflakes

In a large skillet, saute onions until tender (stirring constantly so they don't burn). Add squash and cook until tender and until all the water is evaporated (while the squash cooks down, it will release water). Remove from heat, and stir in mayo, cheese and cornflakes. Spread evenly in a greased casserole dish. Top with extra cheese and then cover with additional cornflake crumbs. Bake at 350 degrees for 25 minutes or until heated through. Serve!

-This makes a pretty large casserole, so if you're feeding less than 6-7 people, you will want to cut this recipe in half.

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