A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Squash and Corn Casserole
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- #30739
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 medium onion, chopped
butter
6 yellow squash, sliced
1/2 teaspoon garlic salt
1/4 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
2 packages (10 ounce size) frozen whole kernel corn, cooked and drained
2 cups grated sharp cheese
seasoned buttered bread crumbs
directions
Saute onion in butter in a large skillet. Add squash, cover and steam until squash is tender. Drain and add seasonings and corn. Cover and cook 5 minutes more. Stir in cheese and place in a 1 1/2-quart casserole and top with bread crumbs. Bake at 350 degrees F for 25 to 30 minutes.
added by
supersalad
nutrition data
268 calories, 14 grams fat, 27 grams carbohydrates, 14 grams protein per serving.
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