| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetables, Casserole | 8 | Servings | |
INGREDIENTS
| 3 | tb | Flour |
| 3 | tb | Butter |
| 1 | c | Milk |
| 12 | oz | Cooked corn or broccoli, or |
| Spinach or artichokes | ||
| 3 | Eggs | |
| 1/2 | c | Mayonnaise |
| 5 | Green onions and tops, | |
| Minced | ||
| Salt and freshly ground | ||
| White pepper to taste | ||
| Curry powder to taste | ||
| (optional) |
INSTRUCTIONS
Directions Preheat oven to 350 F. To make the white sauce: In a saucepan, melt butter until foamy, sprinkle with flour, and cook and stir for 3 minutes. Gradually add milk, cook and stir until thickened. In a blender or food processor puree vegetable, eggs, mayonnaise, green onions and seasonings, add white sauce. Pour into unbutter 1 quart souffle dish and bake for 1 hr. submitted by marina source San Francisco A la carte Posted to MC-Recipe Digest V1 #210 Date: Fri, 23 Aug 1996 19:51:44 -0700 (MST) From: [email protected] (Marina Cheesman)
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