Squash Souffle Recipe
Ingredients
| 1 1/2 pounds yellow squash, cooked and mashed | ||
| Onion | 1 Small, minced | |
| Parsley | 1 Tablespoon, minced | |
| 1 egg, slightly beaten | ||
| Milk | 1/4 Cup (16 tbs) | |
| 1/2 cup cottage cheese, well mashed | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Pecans | 1/4 Cup (16 tbs), finley chopped | |
Directions
Combine squash and other ingredients except nuts.
Place in a 2-quart greased casserole; sprinkle pecans over the top.
Bake at 350° until top is nicely browned, about 20 minutes.
Place in a 2-quart greased casserole; sprinkle pecans over the top.
Bake at 350° until top is nicely browned, about 20 minutes.
Chef
