squash souffle
(1)
No Image
Definitely Guest Quality
Recipe from the newspaper in Tampa FL 2005
read more
(1)
prep time
30 Min
cook time
1 Hr
Ingredients For squash souffle
-
1 1/2 lbyellow squash sliced
-
1 mdred onion diced (approx 1 cup)
-
1 mdspanish onion diced (approx 1 cup)
-
1/2 cred pepper diced
-
1/2 cgreen pepper diced
-
3whole eggs
-
1 3/4 chellmann’s mayonnaise (not light or reduced fat)
-
112 oz bag of grated swiss cheese
-
1/2 cfresh bread crumbs
-
4 Tbspunsalted (or salted) butter
-
salt and pepper to taste
How To Make squash souffle
-
1Bake in a 350 degree oven for 1 hour or until breadcrumbs are browned and center no longer moves when the shake the pan.
-
2Bring large pot of water to boil. Add sliced squash and return to a boil. Cook until squash is translucent (approx. 3 minutes) remove from heat. Drain in a colander and allow to cool. (I steam my squash until translucent, then set in a colander to drain and cool)
-
3In a large bowl, crack all the eggs and beat vigorously. Add mayonnaise, peppers, onions, Swiss cheese and salt and pepper to taste. Mix well. DO NOT MAKE BEFORE. I tried and it did not work out!
-
4Add squash to mixture and place in an ovenproof dish, top with breadcrumbs and dot with butter.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT