Faith & Family - Cullman, Alabama Spring 2020 - Page 13

Cheesy summer squash casserole Total time: 10 minutes for prep; 25 minutes for baking Ingredients •  2 small yellow summer squash, sliced • 1/4 cup chopped onion • 1/2 teaspoon salt, divided • 1 large egg • 1/4 cup mayonnaise • 2 teaspoons sugar • Pepper to taste • 1/4 cup shredded cheddar cheese • 2 tablespoons crushed cornflakes • 1 1/2 teaspoons butter, melted Directions In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain. In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. Ingredients • 1 package (8 ounces) cream cheese, softened • 3/4 cup confectioners’ sugar • 1/2 cup peanut butter • 6 tablespoons whole milk • 1 carton (8 ounces) frozen whipped topping, thawed • 1 graham cracker crust (9 inches) Bake, uncovered, at 350 degrees until golden brown and bubbly, 25-30 minutes. • 1/4 cup chopped peanuts Directions In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight. April 2020 | Faith & Family 13