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Three-Cheese Potato Souffle Recipe
Three-Cheese Potato Souffle Recipe photo by Taste of Home
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Three-Cheese Potato Souffle Recipe

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4.5 2
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Everyday mashed potatoes become appealingly elegant in Kathy Kittell's extra-cheesy souffle. "This casserole bakes up fluffy and golden-and makes a perfect company side dish," she confides from her Lenexa, Kansas kitchen.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 12 servings

Ingredients

  • 4 cups mashed potatoes (without added milk and butter)
  • 1 cup fat-free milk
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 2/3 cup shredded reduced-fat Swiss cheese
  • 1/3 cup shredded Parmesan cheese
  • 1/3 cup chopped green onions
  • 1 small onion, chopped
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 4 eggs, separated

Nutritional Facts

153 calories: 1/2 cup, 5g fat (3g saturated fat), 83mg cholesterol, 442mg sodium, 16g carbohydrate (0g sugars, 1g fiber), 11g protein Diabetic Exchanges: 1 starch, 1 lean meat 0 fat.

Directions

  1. In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture.
  2. Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately. Yield: 12 servings.
Originally published as Three-Cheese Potato Souffle in Light & Tasty June/July 2001, p22


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