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Sand Mountain Squash Souffle

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Servings
people
Ingredients
  • 2 cups yellow squash, cut in cubes
  • 1 cup milk
  • tablespoons butter
  • 1 cup chopped, toasted almonds
  • 2 tablespoons fresh sliced mushrooms
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1/2 cup shredded cheddar cheese (optional)
  • Salt and pepper, to taste
Servings
people
Ingredients
  • 2 cups yellow squash, cut in cubes
  • 1 cup milk
  • tablespoons butter
  • 1 cup chopped, toasted almonds
  • 2 tablespoons fresh sliced mushrooms
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1/2 cup shredded cheddar cheese (optional)
  • Salt and pepper, to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat milk but do not boil
  2. Melt butter in milk and pour over the brad crumbs
  3. Mix well and add to squash
  4. Mix in onion, salt and pepper, and beaten eggs
  5. Pour into buttered baking dish and sprinkle buttered crumbs on top
  6. Bake at 300 degrees until firm
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