Squash And Corn Casserole - cooking recipe

Ingredients

2 lb. yellow squash
2 eggs, beaten
1 large white onion, chopped
1-1/2 c. seasoned bread crumbs
1 tsp. unsalted butter
1-1/2 c. grated sharp cheddar cheese
1 can cream of chicken soup
1 (16-oz.) can whole kernel corn
1 can cream of mushroom soup
1/2 tsp. paprika

Preparation

Slice squash very thinly and cook in covered saucepan with 1/4 cup water until very soft.
Drain.
Saute onions in butter just until browning.
Remove both from heat and combine with cream of chicken soup and mushroom soup, eggs, 1 cup bread crumbs, corn and 1 cup of cheese.
Put in buttered 9 x 9 dish.
Combine remaining bread crumbs and cheese and cover top.
Sprinkle paprika over the contents and bake in a preheated 350\u00b0
oven for 30 minutes, or until the casserole is firm and the top is slightly brown.