Yield
Makes 6 to 8 servings

How to Make It

Step 1

Thaw corn soufflé according to package directions, and set aside.

Step 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.

Step 3

Stir together corn soufflé, squash mixture, cheese, and next 5 ingredients. Spoon mixture into a lightly greased 8-inch square baking dish.

Step 4

Bake at 350° for 50 minutes or until set. Let stand 10 minutes before serving.

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