Corn And Spinach Souffle

Name: Corn And Spinach Souffle
Ingredients: 1-3/4 cups fresh or frozen corn, cooked; 1-1/4 cups chopped cooked spinach (well drained); 1/4 cup butter; 2 tablespoons all-purpose flour; 1-1/2 teaspoons salt; 3/4 cup evaporated milk; 3 eggs, lightly beaten; 1 tablespoon chopped pimientos; 2 teaspoons dried minced onion

9 ingredients

2 steps

Ingredients

1-3/4 cups fresh or frozen corn, cooked
1-1/4 cups chopped cooked spinach (well drained)
1/4 cup butter
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
3/4 cup evaporated milk
3 eggs, lightly beaten
1 tablespoon chopped pimientos
2 teaspoons dried minced onion

Directions

1

Combine corn and spinach; set aside. In a saucepan over low heat, melt butter. Add flour and stir to make a smooth paste. Stir in salt. Gradually add milk; cook, stirring constantly, until thickened. Cool. Combine eggs, pimientos and onion; fold into cooled butter mixture. Fold in corn and spinach.
2

Pour into a greased 8x4-in. loaf pan. Bake at 350° for 45-50 minutes or until done. Slice to serve.