"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Squash Soufflé Recipe

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This recipe for Squash Soufflé, by , is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Fairburn
Added: Monday, October 15, 2007


1 small onion
1 cup milk, scalded
1 pound yellow squash
1 cup soft bread crumbs
2 eggs, slightly beaten
1 cup cheddar cheese, diced
3 Tablespoons butter
3 Tablespoons pimiento, chopped
3 Tablespoons parsley, chopped
1 can chopped green chilies
dash salt and pepper

Cut onion in pieces. Cut yellow squash in chunks. Place onion and squash in sauce pan with small amount of water. Bring to boil and simmer about 3 minutes, or until squash is slightly tender. Remove from heat and drain

Scald milk.

Mix all ingredients together and pour into greased casserole.

Bake at 300º until pudding is set, 45 to 60 minutes.

If doubling the recipe, it will take about 1 ½ hours to bake and it might be necessary to turn oven to 325º after the casserole has cooked for 1 hour.

Number Of Servings:
Number Of Servings:
8 to 10




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