cheesy Corn Casserole

[snowball]

Made this today everyone really enjoyed it hope you do as well
Cheesy Corn Casserole
1 container (8 oz.) chive and onion cream cheese spread, at room temperature
1/4 C. butter, at room temperature
3 eggs
1 can (14.75 oz.) cream style corn
1 pkg. (10.8 oz.) frozen corn kernels, thawed
half of 20 oz. pkg. frozen butternut squash, thawed
2 scallions, chopped
1/4 tsp. pepper
1 pkg. (8.5 oz.) corn muffin mix
1 C. shredded Cheddar Cheese, 4 oz.
fresh chives and parsley leaves, optional
Preheat oven to 350 F. coat 9-10 cup baking dish ( I used a 9x13 oblong cake pan) with cooking spray. In large bowl, beat cream cheese and butter until smooth; with spoon, stir in eggs, cream-style corn, corn kernels, butternut squash, scallions and pepper until blended. Stir in Muffin mix and 1/2 Cup cheese. Bake 55-60 minute or until toothpick inserted in center comes out clean.
Sprinkle with remaining 1/2 C. cheese. Bake 3-4 minutes or until cheese is melted. Let stand 10 minutes before serving. if desired, garnish with chives and parsley
serves lots think it was 12
but couldn't figure out how to cut it down easily so we all went home with some
sheila

[Gentleladybear]

I love this casserole, but use sourcream instead of butternut squash. Will have to give the butternut squash a try.