Squash Soufflé

This is the recipe my wife uses for squash casserole. One of my twitter friends was looking for a recipe, so I thought I would write this up for her since I like it so well. Might as well share with others.

  • 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; mash well. Add milk, eggs, melted butter, flour and cheese. Add salt and pepper to taste. Bake in a buttered 1 1/2 quart casserole dish for about 30 minutes at 350 deg F. Top with crumbs and bake for about 10 more minutes. Serves 4.

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