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.
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.