Growing up I loved squash casseroles that were made with lots of yummy fat and processed ingredients. I was able to modify a recipe with lots of goodness and make it less processed and gluten free. —PaulaG
In a small saucepan add squash, onion, salt to taste and 1/4 c. water. Bring to boil over medium heat. Cover pan and reduce heat to low. Cook for 5 minutes or until squash is barely tender. Drain.
In a medium bowl beat the mayo, yogurt and egg together. Add in drained squash/onion mixture and cheddar cheese, season to taste with salt and pepper and pour into a 1 quart casserole dish that has been sprayed with non-stick cooking spray. Toss the corn flakes with the melted butter and sprinkle over casserole. Lightly sprinkle with Hungarian Paprika.
Bake in a preheated 350 degree oven for 30 minutes. Serve hot from the oven.