Squash Souffle

Sharon Murray


I got this recipe from a dear friend's mom and it has become one of my favorite squash recipes. Hope you enjoy!


★★★★★ 1 vote

30 Min


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  • 2-3 lb
    yellow squash
  • 1 medium
  • 1 tsp
  • 1 tsp
  • 3 Tbsp
    melted butter or margarine
  • 3 Tbsp
    all-purpose flour
  • 2
    eggs, slightly beaten
  • 1 c
  • 2 c
    grated or shredded cheddar cheese
  • ·
    buttered bread crumbs

How to Make Squash Souffle


  1. Preheat oven to 350. Slice the squash and dice the onion. Combine with salt and sugar with enough water to just cover. Bring to a boil, then lower heat and simmer for 20 minutes.
  2. Drain well, and return to pot.
  3. Mash with a potato masher. (Drain again if needed)
  4. Add eggs, butter, flour milk and cheese. Mix until cheese is melted and everything is well blended.
  5. Pour into casserole dish and bake for 30 - 45 minutes.
  6. After baking, take out of oven and top with buttered bread crumbs (I'm sure crackers would work as well), and bake 10 minutes more, or until bread crumbs are golden.

Printable Recipe Card

About Squash Souffle

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American

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