962129 corn stuffed yellow squashes

Yield: 6 servings

Measure Ingredient
3 mediums Yellow summer squashes, about 6\" long
2 tablespoons Butter or margarine
2 tablespoons Chopped onion
2 tablespoons Each cut up red & green pepper
1 \N (17 oz.) can whole kernel corn, drained
1 teaspoon Seasoned salt
1 teaspoon Seasoned pepper
¾ cup Finely shredded sharp cheddar cheese

Cook squashes in small amount of boiling water 15 minutes or until just tender. Drain, cut in half and scoop out seed. Melt butter in skillet, add onion and cook a few minutes. Add remaining ingredients and stuff squashes with mixture. Arrange in shallow baking dish and bake at 375 degrees for 20 minutes.

Submitted By BARRY WEINSTEIN On 03-25-95

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