| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Casseroles, Cheese/eggs, Squash, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
sm |
Yellow squash, thinly sliced |
| 1 |
c |
Yellow corn |
| 1/4 |
c |
Onion, chopped |
| 1 |
c |
Cream |
| 2 |
lg |
Eggs, beaten |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Sharp cheddar cheese, grated |
| 1 |
ds |
Cayenne pepper |
| 1 |
ds |
Black pepper |
INSTRUCTIONS
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, 1997.
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