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Yellow Squash Souffle Source: Southern Cooking from Mary Mac's Tea Room Servings: 8
2 lbs yellow squash -- sliced, cooked, and mashed 2 eggs 1 cup milk 1 tsp salt 1/2 tsp pepper 1 tbsp butter -- melted 1/2 cup saltine cracker crumbs
Combine everything except cracker crumbs. Pour in greased greased 2-quart casserole. Top with cracker crumbs.
Bake 40-50 minutes at 350 until the middle of the souffle is set.
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