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Beef Souffle Recipe
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Marjoram||1⁄2 Teaspoon, crushed|
|Chopped cooked beef/Finely chopped cooked veal||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Eggs||6 , separated|
Serving size: Complete recipe
Calories 1333 Calories from Fat 740
% Daily Value*
Total Fat 82 g126.8%
Saturated Fat 30.3 g151.5%
Trans Fat 0 g
Cholesterol 1458.3 mg
Sodium 2111.8 mg88%
Total Carbohydrates 32 g10.7%
Dietary Fiber 3.9 g15.5%
Sugars 9 g
Protein 115 g229.2%
Vitamin A 98.9% Vitamin C 69.1%
Calcium 70.5% Iron 95%
*Based on a 2000 Calorie diet
Heat slowly until cheese melts.
Remove from heat; stir in beef and parsley.
Beat egg yolks until thick and lemon-colored; stir into soup mixture.
In large bowl, beat egg whites until soft peaks are formed; fold soup mixture into egg whites.
Pour into ungreased 2-quart casserole.
Bake at 300°F. for 1 1/4 hours or until done.