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Aunt Fanny's Squash

"I don't have any idea who Aunt Fanny is, however this recipe changed into passed down by using my grandmother. This squash casserole has always been a family preferred, and it is not too heavy."

Ingredients :

2 kilos yellow squash, thinly sliced
1 candy onion, thinly sliced
1/4 cup butter, reduce into small chunks
three/four cup milk
1 tablespoon cornstarch
2 eggs, beaten
salt and pepper to taste
1/four cup butter
2 cups corn flakes cereal, coarsely crushed

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

Preheat oven to 350 degrees F (175 levels C). Grease a 2 quart microwave-secure baking dish with a cowl.
Spread the squash and onion slices in the baking dish, dot with 1/4 cup of butter reduce into chunks, cowl the dish, and microwave on High 5 to 7 mins, or until the vegetables are steaming warm and tender.
In a bowl, whisk together milk and cornstarch till easy, and stir in the crushed eggs, salt, and pepper. Pour the milk mixture over the squash and onions.
Melt 1/four cup butter.
Sprinkle the corn flakes cereal frivolously over the pinnacle of the casserole, drizzle with the melted butter, and bake in preheated oven for 25 to half-hour, till the cereal topping is golden and crisp.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it lightly, and make clean-up simpler.

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