Ingredients
Scale
- 1 medium onion, chopped
- 4–6 medium yellow squash, sliced
- 1, 16 ounce can of corn, drained
- 1/2 TBS House Seasoning
- 1/2 tsp cumin
- 2 cups shredded sharp cheddar cheese
- 2 cups Pepperidge Farm dressing
- 1/2 stick butter, melted
Instructions
- I steam my onions and squash together in a wire steamer over water on medium high heat. I’ll steam the onions and squash for 15 minutes.
- While that steams, I open my can of corn, and drain it in a seive. Leave it in the seive.
- Once the onions and squash are tender, I’ll drain them over the corn (so it cooks slightly and heats through.) I let these drain for a good 15 minutes, mashing a bit to get any residual water content out.
- In a large bowl, I’ll dump the corn, onions, and squash.
- Then measure out 1/2 tablespoon of house seasoning, and 1 tsp of cumin.
- Mix around to evenly distribute the seasoning.
- Add in the shredded cheese and give it another mix.
- Turn out into a buttered casserole dish, then top with the dressing and melted butter.
- Bake in a 350˚ oven for 25 minutes.
Notes
Freeze before baking, then thaw before baking!
Nutrition
- Serving Size: 8
