Squash Casserole With Corn Flake Topping |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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The Corn Flakes add an extra crunch to this recipe. Using non-dairy margarine and mayonnaise makes this a great dairy-free recipe. Ingredients:
3 tablespoons margarine or 3 tablespoons butter, melted |
1 1/2 cups corn flakes, crushed (another cereal would work too) |
2 -3 lbs yellow squash, cut into 1/2 inch thick slices |
1 (8 ounce) can water chestnuts |
1/2 cup mayonnaise or 1/2 cup light sour cream |
1/2 teaspoon basil |
1/4 teaspoon salt |
1/2 teaspoon pepper |
shredded cheese (optional) |
Directions:
1. Combine 1/2 of the margarine or butter with cereal.
2. Sauté squash in remaining butter for 10 minutes or until slightly tender, but still crisp.
3. Stir in water chestnuts, mayo, basil, salt and pepper.
4. Spoon squash into greased baking dish and top with cereal.
5. If desired, add the layer of cheese in the middle.
6. Bake uncovered for 15-20 minutes until hot.
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