Squash And Corn Casserole - cooking recipe

Ingredients

2 lb. yellow squash
2 small onions, chopped
2 eggs, beaten
2 c. canned yellow corn (cream-style)
2 c. bread crumbs

Preparation

Cook together the squash and onion until tender.
Drain.
Mix in beaten eggs and corn.
Mix in bread crumbs, saving some for topping.
Pour into a 1 1/2-quart casserole dish.
Bake in 350\u00b0 oven about 1 hour.
Sprinkle with grated cheese and bread crumbs. Serves 10 to 12.