Real Recipes From Real Home Cooks ®

squash souffle

(1 rating)
Recipe by
Joey Urey
Escondido, CA

Definitely Guest Quality Recipe from the newspaper in Tampa FL 2005

(1 rating)
prep time 30 Min
cook time 1 Hr

Ingredients For squash souffle

  • 1 1/2 lb
    yellow squash sliced
  • 1 md
    red onion diced (approx 1 cup)
  • 1 md
    spanish onion diced (approx 1 cup)
  • 1/2 c
    red pepper diced
  • 1/2 c
    green pepper diced
  • 3
    whole eggs
  • 1 3/4 c
    hellmann’s mayonnaise (not light or reduced fat)
  • 1
    12 oz bag of grated swiss cheese
  • 1/2 c
    fresh bread crumbs
  • 4 Tbsp
    unsalted (or salted) butter
  • salt and pepper to taste

How To Make squash souffle

  • 1
    Bake in a 350 degree oven for 1 hour or until breadcrumbs are browned and center no longer moves when the shake the pan.
  • 2
    Bring large pot of water to boil. Add sliced squash and return to a boil. Cook until squash is translucent (approx. 3 minutes) remove from heat. Drain in a colander and allow to cool. (I steam my squash until translucent, then set in a colander to drain and cool)
  • 3
    In a large bowl, crack all the eggs and beat vigorously. Add mayonnaise, peppers, onions, Swiss cheese and salt and pepper to taste. Mix well. DO NOT MAKE BEFORE. I tried and it did not work out!
  • 4
    Add squash to mixture and place in an ovenproof dish, top with breadcrumbs and dot with butter.

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