Corn And Squash Casserole

• 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

1. Thaw corn souffle' according to package directions, and set aside.
2. 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. Stir together corn souffle, squash mixture, cheese, and next 5 ingredients. Spoon mixture into a lightly greased 8 inch square baking dish.
4. Bake at 350 degrees for 50 minutes or until set. Let stand 10 minutes before serving.

corn souffle, butter, sweet onion, yellow squash, cheddar cheese, soft breadcrumbs, parsley, egg, garlic salt, black pepper

Taken from www.food.com/recipe/corn-and-squash-casserole-418559 (may not work)