- 2 small summer squash, sliced
- ½ cup onion, diced
- ½ teaspoon  garlic salt
- 1 large egg
- 2 teaspoons sugar
- 1/4 cup mayonaise
- pepper to taste
- 1/4 cup cheddar cheese, shredded (can add more or other kinds)
- ½ cup corn flakes (grandma Morgenegg used Ritz crackers instead, crumbled, but not too small)
- 1 tablespoon butter, melted
Combine squash, onion and 1/4 teaspoon salt in small pan. Cover with water, bring to a boil, lover heat, simmer till squash is crisp tender. Drain.
Whisk egg, mayo, sugar, salt, pepper.
Stir into squash mixture with cheese. Put in greased baking dish.
Combine Ritz with butter. Sprinkle over squash.
Bake 350 degrees until golden and bubbly, about 25-30 minutes