Corn 'N Squash Pudding

Directions

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 350° 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.
10. 10
    Makes 6 servings.