Cheese Soufflé

Ingredients

  • 1 (3-ounce) can sliced mushrooms, drained and chopped
  • 1 (3-ounce) can sliced mushrooms, drained and chopped
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 2 cups milk
  • 7 eggs, separated
  • 7 eggs, separated
  • ½ teaspoon white pepper
  • + 9 more ingredients
    • ½ teaspoon white pepper
    • ¼ cup plus 2 tablespoons butter or margarine
    • ¼ cup plus 2 tablespoons butter or margarine
    • 2 cups milk
    • 2 cups (8 ounces) shredded sharp Cheddar cheese
    • 1 teaspoon salt
    • 1 teaspoon salt
    • ¼ cup plus 2 tablespoons all-purpose flour
    • ¼ cup plus 2 tablespoons all-purpose flour

Lightly butter a 2-quart soufflé dish. Cut a piece of aluminum foil long enough to circle the dish, allowing a 1-inch overlap. Fold foil lengthwise into thirds, and lightly butter one side. Wrap foil around dish, buttered side against dish, allowing it to extend 3 inches above rim. Secure foil wi...

View full recipe at My Recipes

Comments

Variations on Cheese Soufflé

  • Cheese Soufflé
    • 6 large eggs
    • 1/4 teaspoon pepper
    • 1 1/4 cups (about 5 oz.) shredded gruyère cheese
    • 1 1/2 cups low-fat milk
    • 2 large egg whites
    • +6 other ingredients


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