Ingredients
2 lb yellow squash, in 1/2 inch slices
1 cup grated carrot
1/2 cup diced onion
1 can (14.5 oz) chick broth
1/4 stick butter
1 ca (10.75 oz) cream of mush
2 tbsp mayo
1/4 tsp salt
1/4 tsp pepper
Pam
1/2 cup crushed cornflakes
Preparation
-preheat oven to 350 -cook squash, carrot, onion, chick broth (not the whole can) and butter in big pan on medium (25 minutes) -while cooking, in big green bowl combine mush soup, mayo, salt, and pepper -when done cooking squash, drain a little of the juice off and mix together in the big green bowl -Pam the white bumpy casserole dish and put the whole mix in it -sprinkle the cornflakes over the whole thing -bake uncovered for 25-30 minutes (until golden and bubbly)
