VEGETABLE SOUFFLE
INGREDIENTS
1 bag frozen spinach*, corn or broccoli (defrosted)
*spinach needs to be squeezed for excess water
1/2 can mushroom soup
1 small can of mushroom stems and/or pieces
1/2 small onion finely chopped or half a medium
1 garlic finely chopped
2 eggs
about 2 cups of shredded cheddar cheese or the mix of cheddar and colby (white and yellow)
about 1/2 cup of mayonnaise
some bread crumbs (optional)
salt and pepper
DIRECTIONS
Mix eggs, mayo, cream of mushroom soup, mushroom pieces, little salt and more pepper, cheese and veggies (strained). Once everything is mixed, taste it and add salt and/or pepper as needed.
Spray the Pyrex with Pam or equivalent and cover with some bread crumbs
Pour mix and then cover lightly with bread crumbs (optional).
Bake: about ½ hour (or until golden)
350 degree oven.
