Tampa squash souffle

Yield: 6 Servings

Measure Ingredient
8 Yellow crookneck squash, med sliced
1 Onion, chopped
¼ cup Green bell pepper, chopped
¾ cup Sharp Cheddar cheese grated
¾ cup Plain yogurt or sour cream
2 Eggs seperated
1 teaspoon Salt
½ teaspoon Black pepper
1 cup Croutons seasoned
1 tablespoon Bacon grease

Place the squash, onions, Bell pepper, salt, pepper, & bacon grease in a pan and add water and cook until the squash is tender. Drain completely.

Place this mixture in a casserole, add the croutons, cheese,and yogurt <sour cream> and mix well. Add the egg yolks and mix well again. Beat the egg whites until they are stiff, then fold into the squash. Bake in pre-heated 350 degree F. oven for 35 minutes. Origin: Jenny B.Flynn, Tampa, Florida, circa 1990 From: Don Houston Date: 04 Jul 94 Posted to MM-Recipes Digest V4 #16 by Olive Oil: From Tree to Table on Jun 29, 99

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