Corn And Squash Casserole - cooking recipe

Ingredients

1 (12 ounce) package frozen corn souffle (prefer Stouffers)
2 tablespoons butter
1/2 small sweet onion, chopped
1 lb yellow squash, sliced
1 cup shredded sharp cheddar cheese
3/4 cup soft breadcrumbs
2 tablespoons chopped fresh parsley
1 large egg
1/2 teaspoon garlic salt
1/4 teaspoon black pepper

Preparation

Thaw corn souffle' according to package directions, and set aside.
Melt butter in a skillet over medium-high heat; add onion, and saute 5 minutes or until tender. Add squash and saute 5 minutes.
Stir together corn souffle, squash mixture, cheese, and next 5 ingredients. Spoon mixture into a lightly greased 8 inch square baking dish.
Bake at 350 degrees for 50 minutes or until set. Let stand 10 minutes before serving.