Cheese Souffle Recipe

Name: Cheese Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices white bread, crust removed; 1 (8 oz.) pkg. Old English cheese slices; 1/4 c. melted butter or margarine; 3 eggs; 1/2 tsp. salt; 1/2 tsp. black pepper; 3/4 tsp. dry mustard; 2 c. milk; 2 Tbsp. picante sauce; 1 (4 oz.) can mushroom slices or bits and pieces; 1 small can chopped green chilies

Servings: persons

8 slices white bread, crust removed
1 (8 oz.) pkg. Old English cheese slices
1/4 c. melted butter or margarine
3 eggs
1/2 tsp. salt
1/2 tsp. black pepper
3/4 tsp. dry mustard
2 c. milk
2 Tbsp. picante sauce
1 (4 oz.) can mushroom slices or bits and pieces
1 small can chopped green chilies

1
Use a casserole dish with a cover.
2
Spray dish with Pam. Alternate bread slices and cheese slices.
3
(I also put mushrooms and chilies on top of cheese.)
4
Pour melted butter over this. Beat eggs well.
5
Add salt, pepper, mustard, milk, picante sauce, chilies and mushrooms.
6
Pour this mixture over bread and cheese. Cover and refrigerate for 4 hours.
7
(Can be made ahead and refrigerated for 2 days prior to baking.)
8
Cook covered for 30 minutes at 350u00b0.
9
Uncover and bake an additional 30 minutes.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 slices white bread, crust removed, 1 (8 oz.) pkg. Old English cheese slices, 1/4 c. melted butter or margarine, 3 eggs, and more.

Yes, Cheese Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese Souffle

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