Corn-Squash Bake

Directions

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 350° for 40 minutes.
9. 9
   Let stand for 5 to 10 minutes before serving to allow casserole to set.
10. 10
    Serves 6.