Corn 'N Squash Pudding

10 ingredients
2 steps

Ingredients

  • 1 (12 oz.) pkg. frozen, mashed, cooked winter squash (can use summer yellow squash)
  • 1 (10 oz.) pkg. frozen whole kernel corn
  • 1/2 c. chopped onion
  • 5 Tbsp. butter or margarine
  • 2 slightly beaten eggs
  • 1/4 c. evaporated milk or milk
  • 1 Tbsp. sugar
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 c. herb-seasoned stuffing mix

Directions

  1. 1
    In separate pans cook squash and corn according to package directions.
  2. 2
    Drain corn; set vegetables aside.

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