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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Slice squash very thinly and cook in covered saucepan with 1/4 cup water until very soft. Drain. Saute onions in butter just until browning. Remove both from heat and combine with cream of chicken soup and mushroom soup, eggs, 1 cup bread crumbs, corn and 1 cup of cheese. Put in buttered 9 x 9 dish. Combine remaining bread crumbs and cheese and cover top. Sprinkle paprika over the contents and bake in a preheated 350° oven for 30 minutes, or until the casserole is firm and the top is slightly brown.