Squash And Corn Casserole - cooking recipe

Ingredients

4 medium yellow squash
1 Tbsp. butter
1 small onion, diced
1/3 c. Pepperidge Farm cornbread dressing
3 eggs, well beaten
1 (16 oz.) can cream-style corn
salt and pepper to taste
additional dressing for topping

Preparation

Slice squash about 1/2-inch thick.
Cook until done.
Drain well.
Mash with butter, salt, pepper and onion.
Add dressing, eggs and corn.
Put in casserole dish.
Sprinkle top with dressing and bake at 350\u00b0 for 1 hour.