Corn-Squash Bake

Name: Corn-Squash Bake
Ingredients: 3 to 4 medium zucchini or summer squash; 1 Tbsp. margarine; 1 onion, chopped; 2 c. corn; 1 c. shredded cheese; 1/2 tsp. salt; 2 beaten eggs; 1/4 c. dry crumbs; 2 Tbsp. grated Parmesan cheese; 1 Tbsp. melted margarine

10 ingredients

8 steps

Ingredients

3 to 4 medium zucchini or summer squash
1 Tbsp. margarine
1 onion, chopped
2 c. corn
1 c. shredded cheese
1/2 tsp. salt
2 beaten eggs
1/4 c. dry crumbs
2 Tbsp. grated Parmesan cheese
1 Tbsp. melted margarine

Directions

1

Cut up and cook unpeeled squash in small amount of salted water; boil until tender.
2

Drain and mash with fork.
3

Saute the onion in 1 tablespoon margarine.
4

Combine the squash, onion, corn, cheese, salt and beaten eggs.
5

Turn into a 1-quart greased casserole.
6

Combine and sprinkle on top the dry bread crumbs, grated Parmesan cheese and 1 tablespoon melted margarine.
7

Bake for about 40 minutes at 350°.
8

Let stand 5 to 10 minutes before serving.