Squash Casserole

Another oldie I never posted. 

Squash Casserole

2 lb. yellow squash
1 cup grated carrot
NOT 1/2 cup diced onion
1 14.5 oz can chicken broth
1 can cream of mushroom soupo
2 T mayonnaise
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup crushed cornflakes

Preheat oven to 350 degrees.  Cut squash into 1/2 inch rounds.  Cook squash and next 3 ingredients in large skillet over medium heat, stirring often, 25 minutes, or until tender.  Drain well, reserving broth for another use; pat squash mixture dry with paper towels.

Stir together mushroom soup and next 3 ingredients in a large bowl; stir in squash mixture until blended.  Spoon mixture into a lightly greased 11x17 inch baking dish; sprinkle with crushed cornflakes.

Bake at 350 degrees for 25-30 minutes or until golden and bubbly.

(Serves 4-6)
(Southern Living August 2008)