Tomato Cheese Souffle

1. 1

   Cook tomato juice and tapioca one minute, stirring constantly. Add cheese, seasonings and butter; stir until cheese is melted. Cool slightly.

2. 2

   Stir in well beaten egg yolks and fold in stiffly beaten egg whites.

3. 3

   Turn into greased casserole and place in pan of hot water.

4. 4

   Bake in a 350u00b0 oven for 45 minutes, depending on depth of casserole.

5. 5

   A long shallow one will have a brown crusty top and requires less time.

6. 6

   Serve with green salad and French bread for lunch.

* Per serving · 4 servings · Values may vary.

No additional tips available.