Corn and Squash Casserole

Name: Corn and Squash Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 9 x 9 casserole, 6 serving(s)
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

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Recipe by MadisonMomCooks

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

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READY IN: 1hr 5mins

SERVES: 6

YIELD: 1 9 x 9 casserole

UNITS: US

INGREDIENTS

Nutrition

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

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

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