Squash Souffle

Name: Squash Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. yellow squash, sliced thin; 2 medium onions, cut fine; 1/2 stick butter; 2 eggs; 1/4 c. Ritz cracker crumbs; 1/2 c. grated cheese; 1 tsp. sugar; salt and pepper to taste; buttered bread crumbs; paprika

Eats Now Editorial Team · 314 kcal · Baking & Desserts

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Squash Souffle – a delicious recipe with yellow squash, onions, butter, eggs, cracker crumbs, grated cheese. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

2 lb. yellow squash, sliced thin
2 medium onions, cut fine
1/2 stick butter
2 eggs
1/4 c. Ritz cracker crumbs
1/2 c. grated cheese
1 tsp. sugar
salt and pepper to taste
buttered bread crumbs
paprika

1
Cook squash, onions and butter in small amount of water until done and water is cooked out.
2
Cool and cream thoroughly.
3
Add well-beaten egg yolks, 1/4 cup crumbs, cheese, salt, pepper and sugar.
4
Mix well.
5
Fold in stiffly beaten egg whites.
6
Pour into greased casserole and top with buttered crumbs.
7
Sprinkle with paprika.
8
Bake at 400u00b0 for 35 to 40 minutes.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2 lb. yellow squash, sliced thin, 2 medium onions, cut fine, 1/2 stick butter, 2 eggs, 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.

Quick Info

Servings
4 servings
Calories
314 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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