Yellow Squash-Corn Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is a delicious recipe I use all year round. My sister-in-law made it once during a holiday and I loved it. Use a pyrex pan otherwise it might stick to a metal pan. Ingredients:
1 (14 3/4 ounce) can creamed corn |
1 (14 3/4 ounce) can yellow squash (do not drain) |
2 eggs |
1 cup sour cream |
1 (8 1/2 ounce) box jiffy corn muffin mix |
1/2 cup butter (melted) |
Directions:
1. Mix all ingredients together. No need to beat.
2. Pour mixture into a 13x9 inch baking pan( I prefer a pyrex dish as opposed to a metal pan).
3. Bake at 350 degrees for about 60 minutes or until firm.
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