Corn 'N Squash Pudding

1. 1

   In separate pans, cook squash and corn according to package directions.

2. 2

   Drain corn; set vegetables aside.

3. 3

   In a small skillet, cook onion in butter or margarine until tender, but not brown. Remove from heat.

4. 4

   Combine eggs, milk, sugar, salt and pepper. Stir in onion mixture.

5. 5

   Add stuffing mix, squash and drained corn, stirring until combined.

6. 6

   Turn mixture into a 10 x 6 x 2 baking dish.

7. 7

   Bake, uncovered, in a 350u00b0 oven for 30 minutes or until knife inserted just off center comes out clean.

8. 8

   Let stand 5 minutes before serving.

9. 9

   Garnish with bacon curls and parsley, if desired.

No additional tips available.