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VEGETABLE SOUFFLE | |
3 eggs, beaten 3 tbsp. butter 1/2 c. butter 1/2 c. sour cream 12 oz. spinach, corn, broccoli or kale 4-5 green onions 1 tbsp. flour 1/8 tsp. nutmeg 1/4 tsp. salt Pepper 1 c. Parmesan cheese Curry powder (optional) Saute onions in butter. Make white sauce. Cook vegetables according to package; drain well. Fold in white sauce, cheese, eggs and seasoning. Bake at 350 degrees for 1 hour. |
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