Cheddar Souffle Recipe

5 3 1
Cheddar Souffle Recipe
Cheddar Souffle Recipe photo by Taste of Home
Publisher Photo

Cheddar Souffle Recipe

Read Reviews
5 3 1
Publisher Photo
MY mother-in-law gave me this recipe many years ago, and I served it to my husband every year on our anniversary. Also on the menu were English muffins with honey, juice and coffee. Now our sons make this souffle, and their children love it for brunch or a light supper. -Dollypearle Martin, Douglastown, New Brunswick
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1/2 cup milk
  • 5 teaspoons quick-cooking tapioca
  • 1/4 teaspoon salt
  • 1/3 cup shredded cheddar cheese
  • 2 eggs, separated

Directions

In a saucepan, combine milk, tapioca and salt; bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in cheese until melted.
In a small bowl, beat egg yolks; add to tapioca mixture. In another bowl, beat egg whites until stiff peaks form; fold into tapioca mixture. Pour into a greased 1-qt. baking dish. Place the dish in a large pan of hot water. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Yield: 2 servings.
Originally published as Cheddar Souffle in Reminisce Extra April 1999, p47

Nutritional Facts

1/2 cup: 212 calories, 12g fat (7g saturated fat), 241mg cholesterol, 501mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 12g protein.

  • 1/2 cup milk
  • 5 teaspoons quick-cooking tapioca
  • 1/4 teaspoon salt
  • 1/3 cup shredded cheddar cheese
  • 2 eggs, separated
  1. In a saucepan, combine milk, tapioca and salt; bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in cheese until melted.
  2. In a small bowl, beat egg yolks; add to tapioca mixture. In another bowl, beat egg whites until stiff peaks form; fold into tapioca mixture. Pour into a greased 1-qt. baking dish. Place the dish in a large pan of hot water. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Yield: 2 servings.
Originally published as Cheddar Souffle in Reminisce Extra April 1999, p47

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Reviews forCheddar Souffle

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MY REVIEW
cee-jay User ID: 1579946 28769
Reviewed Feb. 23, 2011

"Can cornstarch or flour be substituted for the quick cooking tapioca in this recipe?

According to one source: 1 Tablespoon tapioca is equal to 1 1/2 Tablespoons
all-purpose flour OR 1 Tablespoon cornstarch is equal to 1 1/3 Tablespoons quick-cooking tapioca."

MY REVIEW
cee-jay User ID: 1579946 51555
Reviewed Feb. 23, 2011

"Can cornstarch or flour be substituted for the quick cooking tapioca in this recipe?

According to one source to I Tbsp tapioca is equal to 1 1/2 Tbls. all-purpose flour OR 1 Tbls. cornstarch is equal to 1 1/3 Tbls. quick-cooking tapioca."

MY REVIEW
Koloe User ID: 2774740 28768
Reviewed Oct. 5, 2009

"My super picky other half actually asked me to make another batch because he was still hungry."

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