2 c. cooked frozen squash
2 c. cooked frozen corn
1 tbsp. sugar
1 tsp. salt
1 sm. onion
1/2 stick butter

Prepare squash and corn by cooking in salted water as if you were to serve them separately. Combine into a casserole dish, then add sugar, salt, onion and butter. Bake for 20 to 25 minutes at 350 degrees F. (This casserole can be prepared on top of stove in a pan and cooked for 20 to 25 minutes on a low heat.)