SQUASH CASSEROLE

By BDDarren

Southern Living August 2008

Ingredients

• 2 lb. yellow squash
• 1 cup grated carrot
• 1/2 cup diced onion
• 1 (14.5-oz) can chicken broth
• 1 (10 3/4-oz) can cream of mushroom soup
• 2 Tbsp. mayonnaise
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup crushed cornflakes cereal

Details

Preparation time 15mins

Preparation

Step 1

1. Preheat oven to 350°. Cut squash into 1/2-inch rounds. Cook squash and next 3 ingredients in a large skillet over medium heat, stirring often, 25 minutes or until tender. Drain well, reserving broth for
another use; pat squash mixture dry with paper towels.

2. Stir together mushroom soup and next 3 ingredients in a large bowl; stir in squash mixture until blended. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with crushed cornflakes.

3. Bake at 350° for 25 to 30 minutes or until golden and bubbly.