My mother- and father-in-law found this recipe when going through Grandma Kenney's things. It wasn't in her handwriting, and neither of them can remember her making it. They tried it first and brought the recipe with them when they visited (along with some fresh summer squash from their garden!).
It was delicious! It has an "old school" flavor to it, when people used to cook without recipes and everything turned out perfect every time.
Summer Squash Bake
2 small yellow summer squash, sliced (I used one big one)
1/4 cup chopped onion
1/2 tsp salt, divided
1 egg
1/4 cup mayonnaise (reduced fat or fat-free is not recommended)
2 tsp sugar
pepper to taste
1/4 cup shredded cheddar cheese
2 Tbsp crushed corn flakes (I used a wee bit more)
1 1/2 tsp butter, melted
In a small saucepan, 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, mayo, sugar, pepper and remaining salt until well blended. Stir in cheese and squash mixture. Transfer to a greased 2 cup baking dish (I used a 6-inch square casserole dish). Toss the corn flakes and butter together; sprinkle over top.
Bake, uncovered, at 350 for 25-30 minutes or until golden brown and bubbly.
(The recipe said 2 servings, but we got about 4 out of it as a side dish)
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