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Egg /Cheese Soufflé Recipe

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This recipe for Egg /Cheese Soufflé is from The Kitchen Angel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 slices of Pepperidge Farm Bread
½ pound Monterey Jack Cheese
½ pound melted butter
1 pint milk
6 eggs
½ tsp. Worcestershire sauce
2 cups diced ham, crab, chicken, or mushrooms
Directions:
Directions:
Cube bread and cheese. Beat eggs, add milk and Worcestershire sauce. In buttered casserole dish, layer bread, milk cheese alternately – ending up with topping of bead. Pour egg mixture over all. Drip butter over top. Refrigerator overnight.

Bake 300º for 1 to 1½ hours.
Number Of Servings:
Number Of Servings:
8

 

 

 

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