Mid-Summer Corn And Squash Bake - cooking recipe

Ingredients

2 lb. squash (yellow or zucchini)
3 Tbsp. butter
3 eggs, beaten
1 can cream of mushroom soup
1 onion, sliced
2 c. fresh or frozen corn
1 1/2 c. seasoned bread crumbs (more or less)
3/4 tsp. salt
1/2 tsp. pepper

Preparation

Cook squash and onion until tender. Drain and mash.
Fold in remaining ingredients using 1 cup bread crumbs in mixture.
Place in greased casserole dish and top with bread crumbs and Parmesan cheese. Bake at 350\u00b0 for 30 minutes or microwave for 20 minutes.