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.