- 1/2 cup milk
- 5 teaspoons quick-cooking tapioca
- 1/4 teaspoon salt
- 1/3 cup shredded cheddar cheese
- 2 eggs, separated
- 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 near the center comes out clean. Yield: 2 servings.
Reviews forCheddar Souffle
"My super picky other half actually asked me to make another batch because he was still hungry."