09/18/2017 Sunshine Casserole
Recipe Courtesy of Cindy Schumacher
1 medium onion, chopped
4 – 6 yellow squash, sliced
½ tsp. garlic salt
¼ tsp. ground cumin
1 tsp. salt
¼ tsp. pepper
2 10-ounce pkgs. frozen corn, cooked and drained
2 cups grated sharp Cheddar cheese
Seasoned buttered bread crumbs
Sauté 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 1½ quart casserole and top with bread crumbs. Bake at 350 degrees for 25 to 30 minutes.