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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: French
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cheese And Rice Souffle

Recipe Tags: Cheese Recipes

Date Added: January 21, 2013


1/4 Cup Butter or margarine (up to 3)
1 1/2 Cups Milk (evaporated is best)
1 1/2 Cups Rice cooked
1/4 Teaspoon Salt to 1 ts
6 Unit Eggs separated
1/4 Cup Flour whole wheat
2 Cups Cheddar Cheese grated
2 Tablespoons Parsley minced
1 Dash Pepper black
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1. Melt butter in a saucepan; blend in flour, stirring.

2. Add milk; cook, stirring constantly, until sauce is thickened.

3. Add cheese; continue cooking only until cheese is melted.

4. Stir in rice, parsley and seasonings; remove from heat.

5. Slowly add egg yolks, well beaten, stirring to blend.

6. Beat egg whites until stiff but not dry; gently fold cheese mixture into egg whites.

7. Pour mixture into an oiled 2 1/2-quart casserole; with back of spoon, make a groove around top of souffle about 1 inch from edge of dish.

8. Bake in preheated 325 F oven 1 hour and 20 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Rice, Cheese allergies.
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