Squash And Corn Souffle

Recipe Ingredients

4 teaspoons	20ml	Yellow squash - thinly sliced (small)
1 cup	62g / 2.2oz	Yellow corn
1/4 cup	15g / 0.5oz	Onion - chopped
1 cup	237ml	Cream
2 cups	396g / 13oz	Eggs - beaten (large)
1/2 teaspoon	2.5ml	Salt
1/2 cup	73g / 2.6oz	Sharp cheddar cheese - grated
1		Cayenne pepper
1		Black pepper

Recipe Instructions

Cook squash and onion in boiling water until tender, but do not overcook.

Drain well.

Stir together cream, eggs, salt and pepper. Beat well. Stir in corn and cheese.

Pour into buttered baking dish or souffle dish. Bake in 350 degree oven 30 minutes or until set.

Source:
Julie Evans

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