Scalloped Squash and Corn Casserole

2 cups summer squash, sliced
1 can creamed corn
1 egg, slightly beaten
1 cup milk
1/2 cup onion, chopped
Cheddar cheese, shredded
1/2 teaspoon salt
1 cup crackers, crushed
1/4 cup butter

1.    Put half the squash in a 13 x 9 baking dish sprayed with cooking spray.

2.    Heat corn, milk, onion and cheese.

3.    Gradually, add slightly beaten egg and salt.

4.    Pour half the heated mixture over the squash and sprinkle with cheese.

5.    Sprinkle with half the  cracker crumbs and dot with half the butter.

6.    Make another layer of squash, corn mixture, cheese, cracker crumbs and butter.

7.    Sprinkle with Cheddar cheese.

8.    Bake at 375 degrees for 30-40 minutes.

Tags

squash, Corn, cheese, casserole