Scalloped Corn And Squash - cooking recipe

Ingredients

2 c. thin sliced small summer squash
2 c. cream-style corn
1 c. milk
1/2 tsp. salt
1 c. margarine
1/2 c. cheese
1 egg

Preparation

Put half the squash in a buttered 1 1/2-quart casserole.
Heat corn and milk. Gradually add to slightly beaten egg and salt. Pour half the mixture over the squash. Sprinkle with half of the cheese and crumbs and dot with half of the margarine.
Put remainder of the squash, corn mixture, cheese and crumbs in layers in casserole. Dot with margarine. Bake in oven at 375\u00b0 for 30 to 40 minutes.
Serves 8.