Three-Cheese Potato Souffle
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 12 servings.
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.
Ingredients
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4 cups mashed potatoes (without added milk and butter)
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1 cup fat-free milk
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1 cup shredded reduced-fat cheddar cheese
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2/3 cup shredded reduced-fat Swiss cheese
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1/3 cup shredded Parmesan cheese
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1/3 cup chopped green onions
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1 small onion, chopped
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1-1/4 teaspoons salt
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1/4 teaspoon pepper
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4 large eggs, separated
Directions
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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.
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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.
Nutrition Facts
1/2 cup: 153 calories, 5g fat (3g saturated fat), 83mg cholesterol, 442mg sodium, 16g carbohydrate (0 sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.
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