Squash And Corn Souffle
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Casseroles, Cheese/eggs, Squash, Vegetables | 6 | Servings | |
INGREDIENTS
| 4 | Yellow squash, thinly sliced | |
| 1 | c | Yellow corn |
| 1/4 | c | Onion, chopped |
| 1 | c | Cream |
| 2 | Eggs, beaten | |
| 1/2 | t | Salt |
| 1/2 | c | Sharp cheddar cheese, grated |
| 1 | ds | Cayenne pepper |
| 1 | ds | Black pepper |
INSTRUCTIONS
1997 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@aol.com on Feb 11,
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Nutrition (calculated from recipe ingredients)
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Calories: 230
Calories From Fat: 180
Total Fat: 20.3g
Cholesterol: 123.9mg
Sodium: 457.9mg
Potassium: 134.1mg
Carbohydrates: 7.6g
Fiber: <1g
Sugar: 1.3g
Protein: 5.5g