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SQUASH & CORN COMBO | |
1/2 c. butter 1 sm. onion, chopped 1/2 c. celery, chopped 1/4 c. bell pepper, chopped 1/2 tsp. salt 1 tsp. sugar 1/4 tsp. pepper 2 lbs. yellow squash, diced 1 can (12 oz.) whole kernel corn, drained 1/2 c. bread crumbs 1/2 c. sour cream 2 tbsp. finely chopped onions Melt butter in large skillet. Combine chopped onion, celery and bell pepper and saute lightly in a large skillet. Add seasonings and stir. Add diced squash and saute 15 minutes. Stir in corn and bread crumbs. Bake 30 minutes at 325 degrees in a large greased casserole dish. Combine cheddar cheese, sour cream and 2 finely chopped onion. Spread over baked casserole and bake at 350 degrees for 5 minutes longer. Use fresh vegetables when in season. |
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