Easy Squash-and-Corn Casserole

Recipe from

Southern Living


1 (12-ounce) package frozen corn soufflé
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


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

Melt butter in a skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Add squash, and sauté 5 minutes.

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

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