Squash Souffle

1. 1

   Cook summer squash (yellow) in salt water until tender. Meanwhile, beat eggs and milk together and break up 2 to 3 plain pieces of bread.

2. 2

   Grate onion and green pepper (or pimento). Shred cheese.

3. 3

   Pour water off squash and add bread, eggs, milk, pepper and onion.

4. 4

   Add salt and pepper to taste.

5. 5

   Add Accent and 1/4 cup shredded cheese.

6. 6

   Put remaining 1/4 cup on top of souffle. Put in greased baking pan and bake 30 to 35 minutes at 350u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.