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Squash Souffle Recipe


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Squash Souffle Recipe

2 pounds sliced yellow summer squash
1 medium onion, chopped
1 teaspoon salt
1 cup milk
2 eggs, lightly beaten
3 tablespoons melted butter
3 tablespoons flour
8 ounces cheddar cheese, grated
seasoned salt and pepper, to taste
buttered bread crumbs

Combine squash, onion, and salt in a large saucepan; cover with water and simmer until vegetables are tender, about 15 to 20 minutes. Drain; mash well. Add milk, eggs, melted butter, flour and cheese. Add salt and pepper to taste. Bake in a buttered 1 1/2 quart casserole for about 30 minutes at 350F. Top with crumbs and bake for about 10 more minutes.
Serves 4.
Mary Ann

 http://www.nancyskitchen.com - Copyright 2017


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