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Mock Cheese Souffle

  • 45minutes

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Source: busycooks.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 slices white bread, buttered and cubed

  2. 2 cups shredded sharp cheddar cheese

  3. 6 Tbsp. grated Parmesan cheese, divided

  4. 5 eggs

  5. 2 cups whole milk

  6. 1 tsp. Worcestershire sauce

  7. 1/2 tsp. dry mustard

  8. 1/2 tsp. salt

  9. dash white pepper

Instructions Jump to Ingredients ↑

  1. In 2-1/2 quart greased souffle dish, place half of the bread cubes and top with half of the Cheddar cheese and 2 Tbsp. Parmesan. Repeat layers, using the rest of the Cheddar cheese and 2 more Tbsp. of the Parmesan cheese, and press down gently so all of the food fits within the dish.

  2. In a medium bowl, combine remaining ingredients except for the remaining 2 Tbsp. of the Parmesan cheese, and beat well with wire whisk or eggbeater. Pour this mixture over bread and cheese in souffle dish. Cover tightly with foil or plastic wrap and refrigerate at least 2 hours or overnight.

  3. When ready to eat, preheat the oven to 350 degrees F. Uncover the dish and sprinkle with the remaining 2 Tbsp. Parmesan cheese. Bake for 45 to 50 minutes or the souffle is puffed and golden brown and until a knife inserted near the center comes out clean. Serve immediately.

  4. servings

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