Mimi Mouse Squash Souffle

I prepared our weekly supper menu on Sunday, then proceeded to make supper ahead of time so we could all plop down in front of the TV to watch Downton Abbey. I asked my mother to wash and chop the yellow squash and onions to make a squash souffle as our main side dish. She did, then she simmered the ingredients in a small saucepan.

Once the squash was tender, I drained the mixture then made the squash souffle. Recipe below.  Well, I rushed off to Publix to do my weekly shopping, and returned to find almost half of the souffle gone!

My mother can’t pass up something sitting out and ready to eat. The recipe is partially hers, adapted by me. Less egg, no butter, and less cheese. Enjoy. ML

Mimi Mouse’s Squash Souffle(enough for 4 or 5 small mice)

6 medium squash

2 cups chicken broth or water with bouillon cube

1 onion chopped

1/2 cup egg whites

1 egg, beaten

1/4 cup seasoned Panko crumbs

2 Tablespoons Parmesan cheese

1/2 cup mixed cheese such as Mexican or Italian shredded

salt and pepper to taste

Directions

Preheat oven to 400 degrees. Bring chicken broth to a boil. Cube the squash into 1″ pieces, then place with onion into boiling broth, let simmer until just tender.  Drain, place squash/onion mixture in a bowl. Add salt and pepper to taste. Add egg whites and egg. Stir.  Fold in Panko crumbs and cheese mixture. Save some Panko for the top of souffle, then add shredded Parmesan  Bake at 400 degrees in oven until golden and bubbly. Watch it disappear!