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Summer Squash Delight Casserole

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A comforting cheesy summer squash casserole featuring tender squash, sharp cheddar cheese, and a crunchy cornflake topping, perfect for family dinners or potlucks.

Ingredients

2 small yellow summer squash, sliced

1/4 cup chopped onion

1/2 teaspoon salt, divided

1 large egg

1/4 cup mayonnaise

2 teaspoons sugar

Pepper to taste

1/4 cup shredded cheddar cheese

2 tablespoons crushed cornflakes

1-1/2 teaspoons butter, melted

Instructions

  1. Prepare the Squash: In a small saucepan, combine the sliced squash, chopped onion, and 1/4 teaspoon of salt. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until the squash is crisp-tender, about 2 minutes. Drain thoroughly to remove excess water.
  2. Make the Casserole Mixture: In a small bowl, whisk together the egg, mayonnaise, sugar, pepper, and the remaining 1/4 teaspoon of salt until well blended. Stir in the shredded cheddar cheese and the drained squash mixture, ensuring everything is evenly combined.
  3. Assemble the Casserole: Preheat your oven to 350°F (175°C). Grease a 2-cup baking dish. Transfer the squash mixture into the prepared dish, spreading it out evenly.
  4. Prepare the Topping: In a small bowl, combine the crushed cornflakes and melted butter, tossing to coat the cornflakes evenly. Sprinkle the buttered cornflakes over the top of the casserole.
  5. Bake the Casserole: Place the baking dish in the preheated oven and bake, uncovered, until the top is golden brown and the casserole is bubbly, about 25-30 minutes. Allow to cool slightly before serving.

Notes

  • Add other vegetables like zucchini, bell peppers, or mushrooms for extra flavor and nutrition.
  • Try different cheeses such as Monterey Jack or Gruyère for varied taste.
  • Add a pinch of cayenne pepper or red pepper flakes for a subtle heat.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a 350°F (175°C) oven for 10-15 minutes until heated through.
  • For gluten-free, substitute crushed cornflakes with gluten-free breadcrumbs or crackers.
  • You can freeze the assembled casserole (without baking) for up to 2 months; thaw overnight before baking.
  • Ensure squash is thoroughly drained to avoid a watery casserole.
  • Optionally add cooked ground sausage or bacon bits for added flavor.
  • This casserole is vegetarian-friendly.

Nutrition

Find it online: https://recipesbyjanet.com/summer-squash-delight-casserole/