Ingredients:
- 1/3 cup butter
- 1/3 cup flour
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups milk
- 1 teaspoon Worcestershire sauce
- 2 cups finely shredded Swiss cheese (8 ounces)
- 6 egg yolks, beaten well
- 6 egg whites, beaten to soft peaks
Preparation:
Melt butter; stir in flour, salt, paprika, and pepper. Gradually stir in milk. Cook, stirring constantly, until smooth and thickened. Remove from heat; add Worcestershire sauce and shredded cheese, and stir just until blended. Cool mixture slightly then stir in beaten egg yolks. Carefully fold beaten egg whites fully into mixture.
Pour cheese souffle mixture into a greased 2-quart casserole or souffle dish then set in a shallow baking pan of water. With back of a spoon, make a groove around souffle about 1 inch from edge of dish. Bake at 350° for about 1 hour or until a knife inserted near center comes out clean.
Swiss cheese souffle serves about 6.
Asparagus Cheese Souffle
Mrs. Burgess's Cheese Souffle
Mock Cheese Souffle
Vidalia Onion Souffle
Macaroni and Cheese Souffle
Sauce Recipes
Cheese Recipes
Breakfast Casseroles
Cheese Soup Recipes
Macaroni and Cheese Recipes
Fondue Recipes
Side Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
