SQUASH BAKE
12 servings

4 pounds yellow squash, diced
1 medium onion, diced
1/2 cup water
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon salt
3/4 teaspoon black pepper
2 cups cornflakes, coarsely crushed
1/4 (1/2 stick) butter, melted

Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. In a large saucepan, cook the squash and onion in the water over medium heat for about 15 minutes, or until tender; drain well. In a medium bowl, combine the drained squash mixture, the soup, cheese, salt, and pepper; mix well and pour into the baking dish. Sprinkle with the crushed cornflakes and drizzle with the melted butter. Bake for 18 to 20 minutes, or until heated through and the topping is golden.