Vermicelli Cheese Bake - cooking recipe
Ingredients
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1 c. broken, uncooked vermicelli (4 oz.)
1/4 c. Parmesan cheese, grated
1/4 c. butter
1/4 c. unsifted all-purpose flour
2 c. milk
2 c. Cheddar cheese (8 oz.)
1 tsp. dry mustard
1/4 tsp. pepper
6 large eggs, separated
1 c. cooked chicken, cubed
1 c. frozen peas, thawed
1 tsp. salt
Preparation
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Cook pasta as package label directs; set aside.
Preheat oven to 375\u00b0.
Grease a 10-cup souffle dish.
Sprinkle with the Parmesan cheese.
In large saucepan, over low heat, melt butter. Whisk in flour until blended; cook 1 minute or until bubbly. Remove from heat; blend in milk.
Bring to boiling, stirring until thickened.
Boil 1 minute.
Stir
in Cheddar cheese, mustard and pepper until cheese melts.
Remove from heat.
Whisk in egg yolks, one at a time.
Stir in pasta, chicken and peas; transfer to large bowl.
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