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Corn and Squash Casserole

Corn and Squash Casserole

2 (10 oz.) pkg. frozen kernel corn
1 medium onion, chopped
2 tbsp. butter
4-6 squash, sliced
1 tsp. salt
1/2 tsp. garlic salt
1/4 tsp. ground cumin
1/4 tsp. pepper
2 cups sharp cheddar cheese, grated
seasoned breadcrumbs tossed with melted butter
Directions: Cook and drain corn. In a large skillet, saute onion in butter. Add squash, cover and steam until squash is tender. Drain, then add seasonings and corn. Cover and cook 5 minutes more. Stir in cheese. Transfer mixture to a 1 ˝ quart casserole and top with bread crumbs. Bake at 350 degrees for 25 minutes.

Serves 6-8
Source: KC Steak Company

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