Corn and Squash Casserole

Submitted by MadisonMomCooks

"A great side dish with most main meat dishes. Guest always go back for seconds."

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Yields: 1 9 x 9 casserole
• Serves: 6

ingredients

• 1 (12 ounce) package frozen corn souffle (prefer Stouffers)
• 2 tablespoons butter
• 1⁄2 small sweet onion, chopped
• 1 lb yellow squash, sliced
• 1 cup shredded sharp cheddar cheese
• 3⁄4 cup soft breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 large egg
• 1⁄2 teaspoon garlic salt
• 1⁄4 teaspoon black pepper

directions

1. Thaw corn souffle' according to package directions, and set aside.
2. Melt butter in a skillet over medium-high heat; add onion, and saute 5 minutes or until tender. Add squash and saute 5 minutes.
3. Stir together corn souffle, squash mixture, cheese, and next 5 ingredients. Spoon mixture into a lightly greased 8 inch square baking dish.
4. Bake at 350 degrees for 50 minutes or until set. Let stand 10 minutes before serving.