"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

SQUASH SOUFFLE Recipe

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This recipe for SQUASH SOUFFLE, by , is from Katelin's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Brantley Bussey (Gram)

Category:
Category:

Ingredients:  
Ingredients:  
8 squash diced
1 large onion chopped
3 cups water
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper
1 cup milk
3 Tablespoons butter
3 Tablespoons flour
teaspoons salt
cup Cheddar Cheese grated
2 eggs, slightly beaten
12 Ritz crackers, crumbled
1 large carrot grated (optional)

Directions:
Directions:
Cook squash and onion in water with 1 teaspoon salt, sugar and pepper, until both vegetables are done. Make a cream sauce of milk, butter, flour and teaspoon salt. Add cheese, stirring until melted. Butter a 2 quart casserole. Drain squash in colander, then mash through colander into a bowl placed under colander. Mix cream sauce with squash, add carrots and eggs. Pour into casserole. Top with crackers crumbs. Bake at 350 degrees for 30 minutes.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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