Squash Souffle

Cuisine: American

Category: vegetable

Servings: 4


4 medium yellow squash, sliced
1 onion, chopped
4 tbsp. butter
4 saltine or Ritz crackers
2 eggs, separated
1/2 cup Cheddar cheese, grated
cayenne, salt and pepper, to taste


Steam squash and onion together until tender. Drain. Add butter, egg yolks, crackers, cheese and seasonings to taste. Blend well. Beat egg whites until stiff and carefully fold into squash mixture. Pour into buttered souffle dish and bake at 350 degrees until slightly browned, about 45 minutes).

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