Corn 'N Squash Pudding - cooking recipe

Ingredients

1 (12 oz.) pkg. frozen, mashed, cooked winter 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.
In a small skillet, cook onion in butter or margarine until tender, but not brown. Remove from heat.
Combine eggs, milk, sugar, salt and pepper. Stir in onion mixture.
Add stuffing mix, squash and drained corn, stirring until combined.
Turn mixture into a 10 x 6 x 2 baking dish.
Bake, uncovered, in a 350\u00b0 oven for 30 minutes or until knife inserted just off center comes out clean.
Let stand 5 minutes before serving.
Garnish with bacon curls and parsley, if desired.
Makes 6 servings.