56
Corn Soufflé
Serves: 8
1 package cornbread mix
1 (15-ounce) can regular corn, drained
1 (15-ounce) can cream-style corn,
drained
1½ cups Cheddar cheese, shredded
1 teaspoon salt
4 eggs, beaten
¼ cup sugar
Directions:
1. Mix all ingredients together.
2. Pour into 10-inch baking pan that
has been sprayed with non-stick
spray.
3. Place pan on 1-inch rack.
4. Cook at 350°F for 25-30 minutes.
5. When timer goes off, let soufflé sit
inside dome for 2 minutes.
6. Serve and enjoy.
Tip: If you use a larger pan, you will
need less cooking time.
Tip: If possible, use freshly sliced corn
off of the cob.
Mixed Vegetable Casserole
Serves: 8
1 (15-ounce) can mixed vegetables,
drained
1 (8-ounce) can water chestnuts,
sliced and drained
1 cup sharp Cheddar cheese,
grated
1 cup celery, finely chopped
¾ cup mayonnaise
1 small onion, finely chopped
20 Ritz® crackers, crushed
2 tablespoons melted butter
Directions:
1. In large bowl, mix vegetables,
chestnuts, cheese, celery,
mayonnaise and onion.
2. Transfer mixture to 10-inch
greased baking pan or casserole
pan that will fit into NuWave
Oven.
3. Place pan on 1-inch rack and
cook at 350°F for 15-17 minutes.
4. Combine crackers and butter.
5. 2 minutes before casserole is
done, sprinkle with cracker
mixture.
6. Continue to cook until brown.
7. Let casserole sit inside dome for
1-2 minutes before removing.
56
Vegetables
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