- 3 pounds yellow squash, sliced
- 1 1/4 cups cornflake crumbs, or to taste
- 1/2 cup margarine
- 2 eggs, beaten
- 1/4 cup white sugar
- 1 pinch seasoned salt to taste
- 1 pinch ground black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash squash in a bowl.
- Stir 1 cup corn flakes, margarine, eggs, sugar, seasoned salt, and black pepper into mashed squash. Transfer mixture to a 2-quart casserole dish. Sprinkle about 1/4 cup cornflake crumbs over squash mixture.
- Bake in the preheated oven until bubbling and topping is lightly browned, 20 to 25 minutes.