Easy Squash-and-Corn Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (12-ounce) package frozen corn souffl |
2 tablespoons butter or margarine |
1/2 small sweet onion, chopped |
1 pound yellow squash, sliced |
1 cup (4 ounces) shredded sharp cheddar cheese |
3/4 cup soft breadcrumbs |
2 tablespoons chopped fresh parsley |
1 large egg, lightly beaten |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
Directions:
1. Thaw corn soufflé according to package directions, and set aside.
2. Melt butter in a skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Add squash, and sauté 5 minutes.
3. Stir together corn soufflé, squash mixture, cheese, and next 5 ingredients. Spoon mixture into a lightly greased 8-inch square baking dish.
4. Bake at 350° for 50 minutes or until set. Let stand 10 minutes before serving.
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