These are comforting and homey. They can be served as a first course, light luncheon, or supper entrée. Savory, studded with your choice of veggies and cheese.
My Private Note
Units: US | Metric
- 1 (10 ounce) can condensed cream of chicken soup
- 2 large eggs
- 1 pinch of grated nutmeg
- 1/2 teaspoon fresh ground black pepper
- 2 cups chopped cooked vegetables (grated zucchini, corn, broccoli, spinach or chard, mushrooms, etc)
- 1 1/2 cups grated cheese (swiss, cheddar, smoked gouda, or blue cheese)
- 2 tablespoons fresh grated parmesan cheese
- 1Preheat the oven to 350°F.
- 2Coat 8 individual ramekins or a 1 1/2 quart soufflé dish with nonstick cooking spray.
- 3In a large mixing bowl, whisk together the soup, eggs, nutmeg and pepper.
- 4Fold in the vegetables and cheese Pour the mixture into the prepared ramekins or dish and set the ramekins or dish in a larger pan filled with boiling water that comes halfway up the sides Bake the custard until a knife inserted into the center comes out clean, about 45 minutes for the large custard and 20-25 minutes for the smaller ones.
- 5Let the custard cool for 5 minutes before serving it.
Browse Our Top Yam/Sweet Potato Recipes
You Might Also Like...View All Yam/Sweet Potato Recipes
Nutritional Facts for Vegetable Custards
Serving Size: 1 (70 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 170.9
- Calories from Fat 107
- Total Fat 11.9 g
- Saturated Fat 5.9 g
- Cholesterol 94.1 mg
- Sodium 654.7 mg
- Total Carbohydrate 6.3 g
- Dietary Fiber 0.0 g
- Sugars 0.4 g
- Protein 9.5 g
The following items or measurements are not included: