Squash Souffle Casserole (double recipe shown)

SQUASH SOUFFLE CASSEROLE

    • In a LARGE MIXING BOWL, whisk together:
      • 1 can cream of mushroom soup
      • 3 large eggs
      • 1 cup milk
    • Mix together
      • 2/3 cup cracker crumbs
      • 1/2 tsp black or white pepper
    • Stir crumbs & pepper into egg mixture.
    • Let crumbs & egg mixture rest while you grate cheese (itemized below)
    • Then mix in:
      • 2 cups (leftover) stewed squash & onions
      • 1 cup grated cheese mix
      • 1 cup grated Swiss or sharp cheddar cheese
    • Cover the bottom of a 1-QUART CASSEROLE DISH with 1/3 cup cracker crumbs
      • NOTE: That's a total of 1 cup of cracker crumbs for the recipe.
    • Distribute squash mix over crumbs in casserole dish
    • Top with 1/3 cup grated Parmesan cheese; sprinkle on 1 tsp paprika
    • Bake at 350° for 45 minutes (until it begins to bubble in the middle), then
    • Turn off the (unopened) oven & leave for about 15 minutes more to set the center.
This dish could also be made with other veggies: green beans, asparagus, broccoli, cream corn (I'd double the amount of corn & leave the crumbs out of the mixture), etc. You'll probably need to add a can of condensed milk to veggies with less liquid than stewed squash has; you might also try adding such items as sauteed mushrooms * (for character) &/or roasted red peppers (for color & zest) to any of the other vegetable choices. Slivered almonds might be nice with the green veggies.
* I don't think I have to tell you that I add a generous sprinkling of Adobo to sauted mushrooms for 'most any dish; and - as Valera has observed - I look for an opportunity to add nuts to anything I cook. --- Chb

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Last Modified March 2, 2010