Squash Souffle Recipe

Name: Squash Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 lb. yellow squash, sliced, unpeeled; 1 medium onion, sliced; 1 tsp. salt; 1/2 tsp. sugar; 3 Tbsp. melted butter; 3 Tbsp. flour; 2 eggs, slightly beaten; 1 c. milk; 1/2 lb. Cracker Barrel cheese, grated; seasoning salt; buttered cracker crumbs

Servings: persons

2 lb. yellow squash, sliced, unpeeled
1 medium onion, sliced
1 tsp. salt
1/2 tsp. sugar
3 Tbsp. melted butter
3 Tbsp. flour
2 eggs, slightly beaten
1 c. milk
1/2 lb. Cracker Barrel cheese, grated
seasoning salt
buttered cracker crumbs

1
Combine squash, onion, salt and sugar.
2
Simmer with small amount of water for 20 minutes.
3
Drain well and mash with potato masher.
4
Add eggs, melted butter, flour, milk and cheese.
5
Add seasoned salt to taste.
6
Bake in buttered 1 1/2-quart casserole for 30 minutes.
7
Top with buttered crumbs.
8
Bake 10 minutes longer.
9
Bake uncovered.
10
This can be stored in refrigerator unbaked for 2 or 3 days.
11
Freezes well unbaked.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. yellow squash, sliced, unpeeled, 1 medium onion, sliced, 1 tsp. salt, 1/2 tsp. sugar, and more.

Yes, Squash Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Squash Souffle

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