Try this Vegetable Souffle recipe, or contribute your own.
Suggest a better descriptionDirections Preheat oven to 350 F. To make the white sauce: In a saucepan, melt butter until foamy, sprinkle with flour, and cook and stir for 3 minutes. Gradually add milk, cook and stir until thickened. In a blender or food processor puree vegetable, eggs, mayonnaise, green onions and seasonings, add white sauce. Pour into unbutter 1 quart souffle dish and bake for 1 hr. submitted by marina source San Francisco A la carte Posted to MC-Recipe Digest V1 #210 Date: Fri, 23 Aug 1996 19:51:44 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 305 | ||
Calories from Fat: 213 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.6g | 32 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 416.3mg | 128 % | |
Sodium 374.4mg | 13 % | |
Potassium 153.7mg | 4 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 11.1g | ||
Protein 12.8g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 305
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