Friday, July 15, 2011

CORN-SQUASH CASSEROLE

2 cups yellow summer squash
1/2 cup water
1 egg
2/3 cup milk
1 can corn, cream style
1/2 cup cracker crumbs
1/2 tsp seasoned salt
salt & pepper to taste
2 tbsp sugar
2 tbsp butter

Wash and slice squash and cook in 1/2 cup water over medium heat until barely tender. Beat egg and add milk. Spread about 1/3 can of corn in bottom of greased casserole. Add a layer of 1/3 of the squash. Sprinkle on part of the crumbs, seasonings, sugar, and a few dots of butter. Add a few spoons of the egg-milk mixture. Repeat layers until are used. Pour remaining liquid over all. Bake at 375 degrees for about 30 minutes or until puffed and nicely brown. Makes 6 to 8 servings.

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