CARROT SOUFFLE 
1 lb. cooked carrots
3 eggs
1/4 tsp. cinnamon
2 tbsp. flour
1/2 c. sugar
1 c. milk
1/2 stick butter, melted

Blend or process above ingredients until smooth. Bake in greased casserole dish 45 minutes or until firm at 350 degrees.

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“CARROT SOUFFLE”

 

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