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.