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Easy Cheese Soufflé

Yield 4 servings


  • 4 slices bread, crust removed
  • 3/4 cup milk
  • 1/4 cup butter or margarine
  • 1/2 teaspoon salt
  • Pinch of red pepper
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 3 eggs, separated

How to Make It

  1. Combine bread slices and milk in a medium saucepan. Cook over medium heat until bubbles appear around edge of pan. Stir in butter, salt, pepper, and cheese; cook mixture over low heat, stirring constantly, until butter and cheese melt.

  2. Beat egg yolks in a medium mixing bowl until thick and lemon colored. Gradually stir one-fourth of hot cheese sauce into yolks; add to remaining cheese sauce, stirring constantly. Cook 1 to 2 minutes. Remove from heat. Let cool.

  3. Beat egg whites (at room temperature) until stiff but not dry. Gently fold into cheese mixture. Spoon into a lightly greased 1- quart soufflé dish or casserole. Place in a pan of hot water; bake at 375° for 45 minutes or until browned and puffed. Serve immediately.

Oxmoor House Homestyle Recipes