Squashy Corn and Jalapeno Bake

Ingredients

• 2 small zucchini, cooked and mashed
• 2 small yellow squash, cooked and mashed
• 1 jalapeno, minced
• 1 (10 ounce) can Healthy Request cream of chicken soup
• 4 cornbread muffins, crumbled
• 1/2 cup skim milk
• 1 tablespoon butter
• 1/2 teaspoon onion salt
• 1/2 teaspoon sage
• 1/4 teaspoon fresh ground pepper
• sea salt, to taste
• 1/2 cup egg substitute

Directions

1. 1

   Preheat oven to 350 and spray 1.5-1.75 quart dish (an 8x8 works, I use an oval 1.75qt dish) with cooking spray.

2. 2

   To cook squash: Roughly chop zucchini and yellow squash. Place in saucepan, cover with water and bring to a boil. Boil for 7-10 minutes, until squash is fork tender. Drain. Using potato masher, mash squash - I usually leave a few large pieces throughout. Drain any excess water.

3. 3

   Combine all ingredients. Pour into prepared dish.

4. 4

   Bake for 30 minutes until edges are golden and top is set.