Shelly's Recipe

SQUASH BAKE

Category: Squash

4 lbs yellow squash, diced
1 medium onion, diced
1/2 cup water
1 can condensed cream of mushroom soup
1 cup shredded Cheddar cheese
1/2 tsp salt
3/4 tsp black pepper
2 cups cornflakes, coarsely crushed
1/4 cup butter, melted

Preheat the oven to 350. Coat a 9 inch x 13 inch baking dish with nonstick cooking spray. In a large saucepan, cook the squash and onion in the water over medium heat for about 15 minutes, or until tender; drain well.

In a medium bowl, combine the drained squash mixture, the soup, cheese, salt, and pepper; mix well and pour into the baking dish. Sprinkle with the crushed cornflakes and drizzle with the melted butter. Bake for 18 to 20 minutes, or until heated through and the topping is golden. Serves 12