Squash Soufflé


Serves: 8
Total Calories: 163

Ingredients

2/3 cup onion minced
3 tablespoons margarine
4 pounds squash hubbard, baked and puréed
1 1/2 cups bread crumbs fine dry
3 tablespoons pimiento chopped
3 tablespoons green bell peppers chopped
1 1/2 teaspoons salt
1/4 teaspoon black pepper freshly ground
1/2 teaspoon celery seeds
3 eggs beaten

Directions:

Heat oven to 350° F. Sauté onion in margarine until lightly browned continue with squash, bread crumbs, pimiento, green pepper, and seasonings. Add eggs and beat thoroughly. Pour into a well-greased 2-quart baking dish. Bake for 30 minutes or until hot and bubbly.

Nutritional Facts:

Serves: 8
Total Calories: 163
Calories from Fat: 36

This Squash Soufflé recipe is from the Budget Cookbook. Download this Cookbook today.




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