Ingredients:
1 package (12 ounces) STOUFFER'S Corn Souffle, defrosted*
1 (9-inch) refrigerated double-crust pie pastry, rolled to 1/8-inch thickness
3/4 cup (3 ounces) shredded Swiss cheese, divided
1/3 cup diced ham
1/4 cup sour cream
1 large egg, lightly beaten
2 tablespoons chopped green onion
1 tablespoon all-purpose flour
1/8 teaspoon ground black pepper
Sliced green onions (optional)
Diced red bell pepper (optional)
Directions:
PREHEAT oven to 375° F. Grease mini-muffin pans.
CUT pastry into 36 two-inch squares. Place squares in prepared mini-muffin pans, pressing down to form shells.
COMBINE Corn Soufflé, ½ cup cheese, ham, sour cream, egg, chopped green onion, flour and black pepper in medium bowl; mix well. Spoon mixture into shells, filling ¾ full. Sprinkle with remaining cheese.
BAKE for 30 to 35 minutes or until golden brown. Cool in pans on wire racks for 5 minutes. Garnish with sliced green onions and bell pepper. Serve warm.
*DEFROST Corn Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.
Estimated Times:
Prep Time:
25 minutes
Cooking Time:
30 minutes
Cooling Time:
5 minutes
Total Time:
60 minutes
Servings: 36
In this recipe:
