Swiss Woods Souffle Recipe

5 3 5
Swiss Woods Souffle Recipe
Swiss Woods Souffle Recipe photo by Taste of Home
Publisher Photo

Swiss Woods Souffle Recipe

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5 3 5
Publisher Photo
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 8 to 10 slices bread, torn in pieces
  • 5 eggs
  • 2 cups milk, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dry mustard
  • 1 pound bulk pork sausage
  • 1 can condensed cream of mushroom soup, or 1 cup thick homemade white sauce with 1/2 cup sauteed mushrooms
  • 1 cup mixed Gruyere and Emmenthaler cheese, or aged Swiss, shredded

Directions

Distribute bread pieces evenly over bottom of 13-in. x 9-in. baking dish. Mix eggs with 1-1/2 cups milk and spices; pour over bread and let stand. Meanwhile, brown and drain sausage. Spread meat over bread. Combine soup, 1/2 cup milk and cheese; spread over sausage. Bake at 350° for about 45 minutes or until brown. Let stand 5 minutes before serving. Yield: 6-8 servings.
Originally published as Swiss Woods Souffle in Country December/January 1991, p15

Nutritional Facts

3/4 cup: 353 calories, 23g fat (9g saturated fat), 178mg cholesterol, 823mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 17g protein.

  • 8 to 10 slices bread, torn in pieces
  • 5 eggs
  • 2 cups milk, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dry mustard
  • 1 pound bulk pork sausage
  • 1 can condensed cream of mushroom soup, or 1 cup thick homemade white sauce with 1/2 cup sauteed mushrooms
  • 1 cup mixed Gruyere and Emmenthaler cheese, or aged Swiss, shredded
  1. Distribute bread pieces evenly over bottom of 13-in. x 9-in. baking dish. Mix eggs with 1-1/2 cups milk and spices; pour over bread and let stand. Meanwhile, brown and drain sausage. Spread meat over bread. Combine soup, 1/2 cup milk and cheese; spread over sausage. Bake at 350° for about 45 minutes or until brown. Let stand 5 minutes before serving. Yield: 6-8 servings.
Originally published as Swiss Woods Souffle in Country December/January 1991, p15

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Reviews forSwiss Woods Souffle

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Stickroa User ID: 5740901 14238
Reviewed Jun. 20, 2011

"This looks really delicious, but I hate mushrooms. Any substitution ideas, or is this just one I'll have to pass on?"

MY REVIEW
belisamasana User ID: 4007311 11071
Reviewed Mar. 13, 2010

"I've made this a couple of times for company and even the picky eaters loved it. It's like a fancy biscuits and gravy and it's sooo delicious! Excellent for a brunch."

MY REVIEW
cookiec48 User ID: 4481717 7801
Reviewed Dec. 29, 2009

"My aunt made this for a Christmas brunch....it got RAVE reviews!!!!"

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