"This is a very 'forgiving' recipe and ideal for the busy innkeeper or harried housekeeper. First, almost any vegetable can be used. Although zucchini is our family favorite, we have also used broccoli, corn, and French green beans. Leftover vegetables can be used, too, as long as they were not overcooked the first time around. If leftovers are to be used, boil onions alone for 3 minutes.
"Second, you need not be entirely accurate in your measurements of the vegetables or cheese. We often use 14 cup more of cheese than is called for in the recipe.
"Third, this recipe can be prepared up to 4 hours in advance. If you choose to do this, do not mix the vegetables into the cheese mixture until you are ready to place in the casserole dish and bake.
"Fourth, and finally, if your guests linger over their first course, turn the oven down as low as it will go. The souffle may get a little browner and may not be quite as high but will taste just as good." --Greenhurst Inn, Bethel, Vermont
2 cups sliced or diced fresh vegetable
1/2 cup diced onion
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sugar
1 tablespoon flour
1/2 cup diced cheddar or Jack cheese
4 tablespoons melted butter
Parboil vegetable and onion together in a large saucepan until done but not soft. Drain very well and return to saucepan.
Place remaining ingredients, except butter, in blender and blend at high speed until cheese chunks cannot be seen.
Drain vegetables again, then add cheese mixture to the vegetables. Place in greased 1-1/2 to 2-quart casserole. Pour melted butter over top. Bake at 350 degrees F for 45 minutes.