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Easy Squash-and-Corn Casserole

Easy Squash-and-Corn Casserole

Southern Living MARCH 2003

  • Yield: Makes 6 to 8 servings

Ingredients

  • 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

Preparation

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.

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Easy Squash-and-Corn Casserole recipe

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