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Squash Casserole Souffle Recipe

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This recipe for Squash Casserole Souffle, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Stanfill
Added: Monday, October 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups, thoroughly drained, cooked squash (Use minimum of water and don't cook too soft)
2 tablespoons melted butter
1 teaspoon salt
1 tablespoon flour
2 tablespoons sugar
3/4 cup grated sharp cheddar cheese
1 cup milk
2 eggs, beaten slightly
1/2 teaspoon dried or fresh parsley

Directions:
Directions:
Cook squash, drain it and mash it well. Set squash aside, in colander, to drain any left over water. Beat eggs. Add other ingredients, with exception of grated cheese, one at a time. Then add 1/2 cup of the cheese. Put in buttered casserole dish. Sprinkle remaining cheddar cheese on top. Bake approximately 40 minutes in preheated 350 degree oven. Serves approximately 8 to 10 people.

 

 

 

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