Corn 'n Squash Pudding
Corn 'N Squash Pudding is an moderately easy dinner. Made with 1 (12 oz.) pkg. frozen, mashed, cooked winter squash, 1 (10 oz.) pkg. frozen whole kernel corn, 1/2 c. chopped onion, 5 tbsp. butter or margarine and 2 slightly beaten eggs, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
In separate pans, cook squash and corn according to package directions.
Drain corn; set vegetables aside.
In a small skillet, cook onion in butter or margarine until tender, but not brown. Remove from heat.
Combine eggs, milk, sugar, salt and pepper. Stir in onion mixture.
Add stuffing mix, squash and drained corn, stirring until combined.
Turn mixture into a 10 x 6 x 2 baking dish.
Bake, uncovered, in a 350Β° oven for 30 minutes or until knife inserted just off center comes out clean.
Let stand 5 minutes before serving.
Garnish with bacon curls and parsley, if desired.
Makes 6 servings.
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