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Cheese Souffle

  • Prep Time: 20 Minutes (Total Time: 1 Hour 10 Minutes)
  • Serving Size: 3
  • 3/4 cup Milk
  • 3 tablespoons MINUTE Tapioca
  • 1/4 teaspoon Salt
  • 3/4 cup KRAFT Shredded Mild Cheddar Cheese
  • 3 Eggs, Separated
  • PREHEAT oven to 350°F. Mix milk, tapioca and salt in medium saucepan; let stand 5 min. Bring to boil on medium heat, stirring constantly. Remove from heat. Add cheese; stir until melted. Cool slightly.

    BEAT egg whites in large bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks in medium bowl with wire whisk until thick and lemon colored. Add tapioca mixture; mix well. Gently stir in egg whites. Pour into 1-1/2-qt. baking dish. Place dish in large baking pan. Add enough hot water to baking pan to come 1 inch up side of baking dish.

    BAKE 50 min. or until center is set. Serve immediately.


    Round Out The Meal For a delightful brunch idea, serve this souffle with a seasonal fresh fruit salad.

    Safe Food Handling After cooking with raw eggs, wash your hands, utensils and countertops with hot soapy water.


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