Yellow Summer Squash Souffle |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I originally had this wonderful souffle at a wedding luncheon 36 years ago and have been making it ever since. Ingredients:
2 lbs yellow squash, sliced |
1 medium onion, sliced |
1 teaspoon salt |
1/2 teaspoon sugar |
6 tablespoons butter, melted |
3 tablespoons flour |
2 eggs, slightly beaten |
1 cup milk |
1/2 lb sharp cheddar cheese, grated |
1/2 box ritz cracker, crumbled |
Directions:
1. Combine first four ingredients and simmer with water to cover for 20 minutes.
2. Drain and mash.
3. Add flour, eggs, milk, cheese and 3T butter.
4. Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes.
5. Melt remaining 3T butter and mix with cracker crumbs.
6. Top the casserole with the cracker crumb mixture and bake 10 more minutes.
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