CHEESE SOUFFLE

CHEESE SOUFFLE
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Becky Witter
  • CourseSides
CHEESE SOUFFLE
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Becky Witter
  • CourseSides
Ingredients
  • 8 Slices French bread – cubed about 7-8 cups
  • 12 oz. medium cheddar cheese 3 cups shredded
  • 1 small onion chopped
  • 3 eggs slightly beaten
  • cups milk
  • ½ tsp. dry mustard
  • 1/8 tsp. paprika
  • ½ tsp. Worcestershire sauce
Instructions
  1. Butter a baking dish, 7 X 11 dish or larger 10 X 15 for a double recipe.
  2. Layer bread cubes, cheese, and onion. Repeat layers.
  3. In bowl, beat eggs, milk and all spices.
  4. Beat well and pour over layers of bread, cheese and onion.
  5. Refrigerate for at least 8 hours or overnight. (May be done 2 days ahead)
  6. Remove casserole from fridge 1 hour before baking.
  7. Bake at 350 degrees for 1 hour, stirring once after ½ hour.
Terri's Notes

~ Super simple recipe that would be a great meal with ham and fresh fruit.
~ Makes a great side dish too.
~ Feel free to experiment with seasonings.

Share this Recipe
Return to Terri's Recipe Index

Related posts

Leave a Reply

Your email address will not be published. Required fields are marked *