4 yellow crookneck squash
1 can corn, drained
1 shallot, chopped
2 eggs, beaten
1 tbsp. cream cheese
2 tbsp. butter
2 tbsp. flour
1/4 cup milk
salt
pepper

Dice the squash and put in large mixing bowl. Add drained can of corn, shallot, eggs, and cream cheese. Mix well and pour into a buttered baking dish. Make a white sauce by melting butter. Add flour and cook until bubbly, stirring frequently about 1 minute. Add milk, salt and pepper. Cook until thickened. Pour over squash mixture and gently mix. You may top the casserole with buttered bread crumbs and a light sprinkle of pepper.

Bake at 350°F until bubbly, (30-45 minutes.)

Makes 6 servings.