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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