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Corn And Squash Casserole

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Ingredients

Adjust Servings:
1 (12 ounce) package frozen corn souffle (prefer stouffers)
2 tablespoons butter
1/2 small sweet onion, chopped
1 lb yellow squash, sliced
1 cup shredded sharp cheddar cheese
3/4 cup soft breadcrumbs
2 tablespoons chopped fresh parsley
1 large egg
1/2 teaspoon garlic salt
1/4 teaspoon black pepper

Nutritional information

148.5
Calories
100 g
Calories From Fat
11.2 g
Total Fat
6.7 g
Saturated Fat
65.2 mg
Cholesterol
200.3 mg
Sodium
5.6 g
Carbs
0.9 g
Dietary Fiber
1.6 g
Sugars
6.9 g
Protein
97g
Serving Size

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Corn And Squash Casserole

Features:
    Cuisine:

    A great side dish with most main meat dishes. Guest always go back for seconds.

    • 85 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Corn and Squash Casserole, A great side dish with most main meat dishes Guest always go back for seconds , A great side dish with most main meat dishes Guest always go back for seconds


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    Steps

    1
    Done

    Thaw Corn Souffle' According to Package Directions, and Set Aside.

    2
    Done

    Melt Butter in a Skillet Over Medium-High Heat; Add Onion, and Saute 5 Minutes or Until Tender. Add Squash and Saute 5 Minutes.

    3
    Done

    Stir Together Corn Souffle, Squash Mixture, Cheese, and Next 5 Ingredients. Spoon Mixture Into a Lightly Greased 8 Inch Square Baking Dish.

    4
    Done

    Bake at 350 Degrees For 50 Minutes or Until Set. Let Stand 10 Minutes Before Serving.

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    Wren Vargas

    Dessert diva known for her elegant and sweet creations.

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