Squash Casserole

Prep: 15 min., Cook: 25 min., Bake: 30 min. You can cook the squash, carrot, and onion mixture up to a day ahead, and store, tightly covered, in the refrigerator. Drain as directed, and proceed. You can substitute reduced-sodium chicken broth and cream of mushroom soup in this recipe with good results.

Yield: Makes 4 to 6 servings

Ingredients

• 2  pounds  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  tablespoons  mayonnaise
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper
• 1/2  cup  crushed cornflakes cereal

Preparation

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.