Cheese And Corn Souffle Recipe
Summary
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
| Cream | 1 Can (10oz) | |
| Salt | 1/4 Teaspoon | |
| Garlic salt | 1/8 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Shredded Cheddar cheese | 1 1/2 Cup (16 tbs) | |
| Provolone cheese | 1/2 Cup (16 tbs), shredded | |
| Eggs | 5 |
Directions
Place butter in a 1 1/2 quart casserole.
Micro wave at HIGH 1 minute.
Blend in flour.
Add milk and stir well.
Stir in corn, salt, garlic salt, and Worcestershire sauce.
Microwave at HIGH 3 to 4 minutes, stirring at 1 minute intervals.
Add cheeses.
Microwave at HIGH 1 minute.
While corn is cooking, separate eggs.
Beat whites until stiff.
Beat yolks lightly and stir in some of the hot corn mixture.
Combine the yolks and hot corn mixture.Cool slightly, then fold whites into the corn mixture.
Pour souffle mixture into a 2 1/2-quart un-greased casserole.
Microwave at MEDIUM 10 minutes.
Rotate dish 1/2 turn.
Microwave at MEDIUM 8 to 10 minutes
Micro wave at HIGH 1 minute.
Blend in flour.
Add milk and stir well.
Stir in corn, salt, garlic salt, and Worcestershire sauce.
Microwave at HIGH 3 to 4 minutes, stirring at 1 minute intervals.
Add cheeses.
Microwave at HIGH 1 minute.
While corn is cooking, separate eggs.
Beat whites until stiff.
Beat yolks lightly and stir in some of the hot corn mixture.
Combine the yolks and hot corn mixture.Cool slightly, then fold whites into the corn mixture.
Pour souffle mixture into a 2 1/2-quart un-greased casserole.
Microwave at MEDIUM 10 minutes.
Rotate dish 1/2 turn.
Microwave at MEDIUM 8 to 10 minutes
Chef
