Corn-Squash Bake

1. 1

   Cut the unpeeled squash into 1-inch rounds (zucchini is a summer squash).

2. 2

   Cook the cut squash in a small amount of water until tender.

3. 3

   Drain and mash with a fork.

4. 4

   Saute the chopped onion in 1 tablespoon of the margarine.

5. 5

   Combine the mashed squash, sauteed onion ,corn, Swiss cheese and eggs.

6. 6

   Turn into a greased 1-quart casserole.

7. 7

   Combine the Parmesan cheese, bread crumbs and other tablespoon of margarine, which has been melted. Sprinkle the topping on the casserole.

8. 8

   Bake at 350u00b0 for 40 minutes.

9. 9

   Let stand for 5 to 10 minutes before serving to allow casserole to set.

* Per serving · 4 servings · Values may vary.

No additional tips available.