Photo: Jennifer Davick; Styling: Lisa Powell Bailey
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
How to Make It
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.
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.
Bake at 350° for 25 to 30 minutes or until golden and bubbly.
This was the best squash casserole I have ever fixed! The squash keeps it shape better than in casseroles where it is boiled, and I think it tastes better.
I didn't have cornflakes on hand, so I used cheese cracker crumbs for the topping.
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