Easy Squash-and-Corn Casserole

Ingredients

• 0.8 cup breadcrumbs soft
• 2 tablespoons butter 
• 12 ounce corn soufflé frozen
• 1 large eggs lightly beaten
• 2 tablespoons parsley fresh chopped
• 0.5 teaspoon garlic salt 
• 0.3 teaspoon pepper 
• 4 ounces sharp cheddar cheese shredded
• 0.5 small onion sweet chopped
• 1 pound baby squash yellow sliced

Equipment

• frying pan
• oven
• baking pan

Directions

1. Thaw corn souffl according to package directions, and set aside.
2. Melt butter in a skillet over medium-high heat; add onion, and saut 5 minutes or until tender.
3. Add squash, and saut 5 minutes.
4. Stir together corn souffl, squash mixture, cheese, and next 5 ingredients. Spoon mixture into a lightly greased 8-inch square baking dish.
5. Bake at 350 for 50 minutes or until set.
6. Let stand 10 minutes before serving.