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Squash Souffle

User Rating 4.5 Star Rating (4 Reviews)


Squash Souffle
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  • 2 pounds sliced yellow summer squash
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1 cup milk
  • 2 eggs, lightly beaten
  • 3 tablespoons melted butter
  • 3 tablespoons flour
  • 8 ounces cheddar cheese, grated
  • seasoned salt and pepper, to taste
  • buttered bread crumbs


Combine squash, onion, and salt in a large saucepan; cover with water and simmer until vegetables are tender, about 15 to 20 minutes. Drain and mash well. Stir in milk, eggs, melted butter, flour and cheese. Add salt and pepper to taste. Preheat oven to 350°. Bake in a buttered 1 1/2-quart casserole for about 30 minutes. Top with buttered bread crumbs and bake for about 10 minutes longer.
Serves 4.

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User Reviews

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 5 out of 5
very quiche-like, Member purpleartichokes

I totally omitted the milk - this was an accident, but it worked out great. I used fat-free cheddar and cut back to 2 T butter. Still delish! I think next time I will use quiche fixings, perhaps spinach and mushrooms. One final note - if your squash is large and old, peel it and deseed it. The tough peel will not get any softer no matter how long you cook it.

3 out of 3 people found this helpful.

See all 4 reviews

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