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Squash And Corn Souffle
Ingredients
- 4 sm Yellow squash, thinly sliced
- 1 c. Yellow corn
- 1/4 c. Onion, minced
- 1 c. Cream
- 2 lrg Large eggs, beaten
- 1/2 tsp Salt
- 1/2 c. Sharp cheddar cheese, grated
- 1 dsh Cayenne pepper
- 1 dsh Black pepper
Directions
- Cook squash and onion in boiling water till tender, but don't overcook.
- Drain well. Stir together cream, Large eggs, salt and pepper. Beat well. Stir in corn and cheese. Pour into buttered baking dish or possibly souffle dish. Bake in 350 degree oven 30 min or possibly till set.
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