Yellow Squash Corn Casserole 3 crookneck squash 1 can cream style corn 1/2 cup chopped onion 1 small can green Chiles 1 cup grated Velveeta cheese 1/2 stick butter Salt and pepper to taste 1 egg, beaten 1 cup crushed corn flakes Slice and cook squash in medium sized sauce pan over medium high heat until slightly tender; about 10 minutes. Drain the liquid from the pan and add the cream corn, green Chiles, 1/2 of the cheese, 1/2 of corn flakes and 2 tablespoons of butter. Stir. Pour into greased casserole dish and top with remaining cheese, corn flakes and Drizzle with butter. Bake at 350F for 30 to 45 minutes.
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