Squash and corn souffle

6 Servings

Ingredients

Quantity Ingredient
4 smalls Yellow squash, thinly sliced
1 cup Yellow corn
¼ cup Onion, chopped
1 cup Cream
2 larges Eggs, beaten
½ teaspoon Salt
½ cup Sharp cheddar cheese, grated
1 dash Cayenne pepper
1 dash Black pepper

Directions

Cook squash and onion in boiling water until tender, but do not overcook.

Drain well. Stir together cream, eggs, salt and pepper. Beat well. Stir in corn and cheese. Pour into buttered baking dish or souffle dish. Bake in 350 degree oven 30 minutes or until set.

Recipe by: Julie Evans

Posted to MC-Recipe Digest V1 #481 by JulieLPTA@... on Feb 11, 1997.

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