Corn and Squash Casserole |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 24 |
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A great side dish with most main meat dishes. Guest always go back for seconds. Ingredients:
1 (12 ounce) package frozen corn souffle (prefer stouffers) |
2 tablespoons butter |
1/2 small sweet onion, chopped |
1 lb yellow squash, sliced |
1 cup shredded sharp cheddar cheese |
3/4 cup soft breadcrumbs |
2 tablespoons chopped fresh parsley |
1 large egg |
1/2 teaspoon garlic salt |
1/4 teaspoon black pepper |
Directions:
1. Thaw corn souffle' according to package directions, and set aside.
2. Melt butter in a skillet over medium-high heat; add onion, and saute 5 minutes or until tender. Add squash and saute 5 minutes.
3. Stir together corn souffle, squash mixture, cheese, and next 5 ingredients. Spoon mixture into a lightly greased 8 inch square baking dish.
4. Bake at 350 degrees for 50 minutes or until set. Let stand 10 minutes before serving.
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