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Squash And Corn Souffle

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 teaspoons 20ml Yellow squash - thinly sliced (small)

  2. 1 cup 62g / 2 1/5oz Yellow corn

  3. 1/4 cup 15g / 1/2oz Onion - chopped

  4. 1 cup 237ml Cream

  5. 2 cups 396g / 13oz Eggs - beaten (large)

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1/2 cup 73g / 2.6oz Sharp cheddar cheese - grated

  8. 1 Cayenne pepper

  9. 1 Black pepper

Instructions Jump to Ingredients ↑

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

  2. Drain well.

  3. Stir together cream, eggs, salt and pepper. Beat well. Stir in corn and cheese.

  4. Pour into buttered baking dish or souffle dish. Bake in 350 degree oven 30 minutes or until set.

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