Squash-Corn Casserole - cooking recipe

Ingredients

4 yellow crookneck squash
1 can corn, drained
1 shallot, chopped
2 eggs, beaten
1 Tbsp. cream cheese
2 Tbsp. butter
2 Tbsp. flour
1/4 cup milk
salt
pepper

Preparation

Dice the squash and put in large mixing bowl.
Add drained can of corn, shallot, eggs, and cream cheese.
Mix well and pour into a buttered baking dish.
Make a white sauce by melting butter.
Add flour and cook until bubbly, stirring frequently about 1 minute.
Add milk, salt and pepper.
Cook until thickened. Pour over squash mixture and gently mix.
You may top the casserole with buttered bread crumbs and a light sprinkle of pepper.
Bake at 350 degrees until bubbly, (30-45 minutes.)
Makes 6 servings.