Easy Squash-and-Corn Casserole

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.