Tampa squash souffle
6 Servings
Ingredients
| Quantity | 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 |
Directions
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