1/4 cup butter, softened
1 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup dried corn
1 tablespoon dried minced onion
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried lemon zest
1 (10 ounce) package frozen corn kernels
1/2 cup chopped onion
1 tablespoon dried parsley
Preheat oven to 350 degrees F (175 degrees C).
Beat butter, flour, brown sugar and corn in large bowl until well blended. Stir in onion, oregano, pepper, salt and lemon zest. Mix in corn.
Drain squash. Place into a small saucepan with oil in a microwave or over medium heat, stirring occasionally, until tender but crisp. Add chicken broth and simmer for 10 to 15 minutes, or until steam is released. Add flour and stir.
Return squash to saucepan and cook over medium heat, stirring occasionally, until crisp but not dark. Add corn, onion, parsley and mushrooms. Heat until tender, about 5 minutes.
Meanwhile, heat oven and cream cup to medium-high. Stir together brown sugar, corn syrup, chicken broth, cream cheese, salt, lemon zest and parsley. Pour mixture into oven rack in oven. Pour filling over rice and bake in preheated oven for 1 hour.
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