Corn 'N Squash Pudding - cooking recipe

Ingredients
    1 (12 oz.) pkg. frozen, mashed, cooked winter squash (can use summer yellow squash)
    1 (10 oz.) pkg. frozen whole kernel corn
    1/2 c. chopped onion
    5 Tbsp. butter or margarine
    2 slightly beaten eggs
    1/4 c. evaporated milk or milk
    1 Tbsp. sugar
    1/4 tsp. salt
    1/8 tsp. pepper
    1 c. herb-seasoned stuffing mix
Preparation
    In separate pans cook squash and corn according to package directions.
    Drain corn; set vegetables aside.

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