Corn-Squash Bake - cooking recipe

Ingredients

3 or 4 medium-sized summer squash, unpeeled
2 Tbsp. margarine, divided
1 small onion, chopped
2 c. corn
1 c. Swiss cheese, shredded
2 eggs, beaten
1/4 c. dry bread crumbs
2 Tbsp. Parmesan cheese

Preparation

Cut the unpeeled squash into 1-inch rounds (zucchini is a summer squash).
Cook the cut squash in a small amount of water until tender.
Drain and mash with a fork.
Saute the chopped onion in 1 tablespoon of the margarine.
Combine the mashed squash, sauteed onion ,corn, Swiss cheese and eggs.
Turn into a greased 1-quart casserole.
Combine the Parmesan cheese, bread crumbs and other tablespoon of margarine, which has been melted. Sprinkle the topping on the casserole.
Bake at 350\u00b0 for 40 minutes.
Let stand for 5 to 10 minutes before serving to allow casserole to set.
Serves 6.