Easy Squash-and-Corn Casserole

Recipe from Southern Living

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  • 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


  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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