Yield
Makes 6 to 8 servings

How to Make It

Step 1

Thaw corn soufflé according to package directions, and set aside.

Step 2

Melt butter in a skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Add squash, and sauté 5 minutes.

Step 3

Stir together corn soufflé, squash mixture, cheese, and next 5 ingredients. Spoon mixture into a lightly greased 8-inch square baking dish.

Step 4

Bake at 350° for 50 minutes or until set. Let stand 10 minutes before serving.

Ratings & Reviews

saleangirl's Review

tara31
October 23, 2013
I made this at Thanksgiving several years ago, and it is always requested! I sub Ritz for the breadcrumbs! Easy and delicious!

kathy999's Review

kathy999
October 17, 2013
I've made this several times and it's been a hit each time, be it family night or club potluck. Added to my tried/true side dish repeats.

tara31's Review

Cristy
November 27, 2009
A perfect side dish for Thanksgiving dinner!

Cristy's Review

SukieM
November 09, 2009
Love this recipe! So versatile..it goes just as well with BBQ as Thanksgiving dinner. Definitely double unless you are only feeding 4 or 5. I added extra cheese and garlic salt and used Ritz crackers instead of bread crumbs.

SukieM's Review

saleangirl
December 06, 2008
Served this at Thanksgiving and everyone loved it. You know a dish is a winner when you get recipe requests. This is hardy enough for a main meal if you are a vegetarian. This was simple to make and very pretty in its presentation with the fresh parsley sprinkled on top. I doubled the recipe without any problems.