VEGETABLE SOUFFLE 
1 lg. bag frozen combination vegetables (Broccoli, cauli- flower, carrots, pea pods, You can use almost any combination)
1 lg. carton cottage cheese
1/2 lb. sharp cheddar cheese
1/2 c. green onions, chopped
1/4 lb. butter
6 tbsp. flour
6 eggs
Seasoned salt to taste

Combine melted butter with flour in mixing bowl. Gradually add eggs, vegetables, cottage cheese, cheddar cheese, onions, and seasoned salt. Pour into ungreased 9x13 pan. Let stand in refrigerator at least 1 hour or overnight if using next day. Bake at 350 degrees for 1 hour.

 

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