Asparagus Souffle

6 Servings
Asparagus American
asparagus white sauce souffle vegetable eggs cheese Asparagus American

1 lb. cooked fresh aragus cut in pieces, or 1 pkg. frozen asparagus
1/4 C. ter melted
1/4 C. ur
1 1/3 C. k
1 t
1 per
4 s separate yolks and whites
1/2 C. grated ddar or American cheese

Preheat oven to 300-325 degrees. Grease a souffle dish. Cook asparagus until tender. To make a white sauce, melt butter and add flour. Gradually stir in milk. Cook on medium heat until thick. Add salt and pepper to taste. Add cooked, drained asparagus. Slowly add 4 beaten egg yolks and grated cheese. Cook until all ingredients are blended by melting. Beat 4 egg whites until stiff. Fold the cooked mixture into the egg whites and transfer into the greased souffle dish. Bake at 300-325 degrees for 1 hour. Serve immediately.


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Corn Souffle Casserole

6 Servings
corn American
corn cheese cream style corn side dish casserole cheese American

3 s
3 tablespoons ur
1 tablespoon ar
1/2 teaspoon und pepper
1 can (16.5 oz.) am-style corn
2 cups frozen corn kernels thawed and ined
1 cup (4 oz.) shredded mexican cheese nd
1/3 cup k

1. Pre-heat the oven to 350. Spray an 8inch round baking dish with nonstick cooking apray; place it in the oven. 2. Combine eggs, flour, sugar, and pepper in a large bowl; beat until smooth. Stir in both corns, cheese, and milk. Pour into the hot dish. 3. Bake uncovered , 55 mins. Let stand 15 mins.


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