Squash Souffle

Name: Squash Souffle
Ingredients: 2 lb. yellow squash, washed and sliced or 2 boxes frozen squash, thawed (butternut or acorn); 1/2 c. chopped onion; salt and pepper to taste; 1 (2 oz.) jar chopped pimento; 1 1/2 c. American or Cheddar cheese, shredded; 1/2 c. fine bread crumbs; 1/2 c. American or Cheddar cheese, shredded; 1/4 c. butter; 2 tsp. celery seed; 2 eggs, beaten

10 ingredients

7 steps

Ingredients

2 lb. yellow squash, washed and sliced or 2 boxes frozen squash, thawed (butternut or acorn)
1/2 c. chopped onion
salt and pepper to taste
1 (2 oz.) jar chopped pimento
1 1/2 c. American or Cheddar cheese, shredded
1/2 c. fine bread crumbs
1/2 c. American or Cheddar cheese, shredded
1/4 c. butter
2 tsp. celery seed
2 eggs, beaten

Directions

1

Cook squash in 1/2-inch boiling, salted water in covered pan over low heat until tender.
2

Drain and mash.
3

Saute onion in butter and add to squash.
4

Add salt, pepper, celery seed, pimento, 1 1/2 cups cheese and eggs.
5

Pour in greased, shallow baking dish. Sprinkle bread crumbs and 1/2 cup cheese on top.
6

Bake at 350° for 30 minutes.
7

Serves 8.