White Chocolate Peanut Butter Mousse Sugar Cookie Cups

Cheesy Summer Squash Casserole

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

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.

Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.