Squash Casserole

Another traditional favorite of my aunt Ely's for her Thanksgiving Dinners.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs  yellow squash
• 1 1⁄2 lbs zucchini
• 1 (16 ounce) can whole kernel corn, drained
• 3⁄4 cup  corn flakes, crushed
• 3  eggs
•  salt and pepper
•  onion powder, to taste
•  grated cheddar cheese or   sliced American cheese

Directions

1. Wash squash: cut into chunks and cook until tender.
2. Mash up cooked squash.
3. Mix in drained corn, eggs, cornflake crumbs and seasonings.
4. Put into an 8” X 11” casserole dish and cover with cheese.
5. Bake at 325-350 degrees F. for 30 minutes.