Squash Casserole

Ingredients

• 1 cup carrots grated
• 14.5 oz chicken broth canned
• 0.5 cup cornflakes cereal crushed
• 10.8 oz cream of mushroom soup canned
• 2 tablespoons mayonnaise 
• 0.5 cup onion diced
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 2 pounds baby squash yellow

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Cut squash into 1/2-inch rounds. Cook squash and next 3 ingredients in a large skillet over medium heat, stirring often, 25 minutes or until tender.
3. Drain well, reserving broth for another use; pat squash mixture dry with paper towels.
4. Stir together mushroom soup and next 3 ingredients in a large bowl; stir in squash mixture until blended. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with crushed cornflakes.
5. Bake at 350 for 25 to 30 minutes or until golden and bubbly.