Top hat cheese and corn souffle

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Recipe by: ynke

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter (or marg.) 1/2 ts Worcestershire sauce
1/4 c Flour, all-purpose 1 1/2 c Cheese, Cheddar; shredded
2 c Corn, cream style 1/2 c Cheese, provolone; shredded
1/3 c Milk 5 lg Egg yolks; slightly beaten
1/4 ts Salt 5 lg Egg whites; beaten stiff
1/8 ts Garlic salt

Melt butter in saucepan and blend in flour until smooth. Add corn,
milk, salt, garlic salt, and Worcestershire sauce and cook, stirring
constatnly, until thickened. Add cheeses and stir unitl melted.
Blend egg yolks into sauce. Cool slightly. Gently stir one-fourth
of egg whites into cheese sauce. Carefully fold remaining egg whites
into sauce until just blended. Pour into ungreased 2-quart casserole
and bake at 350 degrees for 45 to 50 minutes. Serve immediately.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 12-07-94