Foolproof Souffle Squares

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Category: Egg and Cheese
Source: Mommy Logan

  • 1/3 cup butter, softened
  • 5 eggs, separated
  • 1/2 cup sour cream
  • 1/4 cup flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground nutmeg
  • 1/2 cup Parmesan cheese
  • 1/2 lb mushrooms, sliced
  • 2 tbs butter
  • 20 oz frozen mixed vegetables

Beat the butter until creamy; beat in the egg yolks, sour cream, flour, salt, pepper, nutmeg, and 2 tbs of the cheese. In a large bowl, beat the egg whites until stiff, moist peaks form; fold in the egg-yolk mixture. Spread 1/2 of the egg mixture in the buttered 7 by 11 inch baking dish; sprinkle with half the filling and 2 tbs of the cheese. Spread with remaining filling in a strip down center; sprinkle remaining cheese on top. Bake in 350 degree oven for 30 to 35 minutes or until golden brown.

Saute mushrooms in butter until liquid evaporates. Stir in frozen mixed vegetables, cooked according to directions; drain.