Broccoli Soufflé
Ingredients:
- 2 pkg. frozen broccoli, defrosted
- 4 eggs, beaten
- 1 can cream of mushroom soup
- 1 small onion, chopped
- ½ C. mayonnaise
- 1 C. shredded Cheddar cheese
Preparation:
Mix all ingredients, except for cheese, together; evenly top soufflé with cheese. Bake in over at 350°F for 45 minutes.
Corn Soufflé
Ingredients:
- 1 (8.75oz.) can whole kernel corn, drained
- 1 stick of butter, cut into pieces
- 1 (15.25oz) can creamed corn
- 1 pkg. Jiffy corn muffin mix
- 2 eggs
Preparation:
Mix all ingredients together. Bake for one hour at 350°F.
Zucchini Casserole
Ingredients:
- 3 medium zucchini, slice in circles
- ½ C. Parmesan cheese, grated
- 1 C. cherry tomatoes, quartered
- 1 can sliced water chestnuts, drained
- 2 C. cooked rice
- 1 can cream of celery soup
Preparation:
Spray casserole dish with oil to grease. Line the bottom of the dish with zucchini. Mix rice, soup, drained water chestnuts, tomatoes and ¼ cup of cheese in a bowl. Spread rice mixture over zucchini. Top with remaining Parmesan cheese. Bake at 325°f for 30 minutes or golden and yummy looking.
