Best 5 Old Fashioned Cheese Souffle Recipes

CLASSIC CHEESE SOUFFLè

Steps:

• Heat oven to 350°F. Butter 1-quart soufflé dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side. Secure foil band, buttered side in, around top edge of dish.
• Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
• Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks in small bowl on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.
• Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide soufflé into sections with 2 forks. Serve immediately.

OLD SCHOOL SWEET POTATO SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
• Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
• Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
• In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.

OLD FASHIONED CHEESE SOUFFLE

Steps:

• Preheat oven at 350.
• In a medium saucepan melt butter. Add flour and cook for one minute to remove rawness.
• Add milk gradually, carefully avoiding lumps. Also add salt, pepper, mustard, cheese and beaten egg yolks till everything is well incorporated.
• Remove from fire and cool slightly.
• Beat egg whites till stiff and lightly incorporate into the white sauce.
• Line botom of casserole dish with bread slices, buttered side up and top with white sauce.
• Bake till puffed and browned, almost like a cake.

WHITE TRASH CHEESE SOUFFLE

Steps:

• Alternate layers of bread with cheese in a buttered souffle dish.
• Beat eggs slightly and mix with mustard, milk, salt and pepper.
• Pour over bread and cheese.
• Let stand one hour at room temperature.
• Bake at 350 for 1 hour.

EASY OLD FASHIONED CHEESE SOUFFLE

Steps:

• 1. Lightly grease 9x13 inch casserole dish. Place 6 slices into the prepared baking dish. Sprinkle the diced ham and cheese over the bread. Top with the remaining 6 slices of bread.
• 2. In a separate bowl, beat the eggs, milk, garlic salt, thyme, chili flakes & mustard. Pour mixture over the whole dish, pushing the bread down into the milk.
• 3. Cover the dish with foil & refrigerate overnight.
• 4. Next day, preheat oven to 375 F. Remove the casserole from the refrigerator and set aside for 10 minutes, so the baking dish won't be cold when placing in the oven.
• 5. Bake casserole for 30 - 40 minutes or until knife inserted into the center comes out clean.
• 6. Remove casserole from the oven & let it cool for 10 minutes before serving. ENJOY!