Vermicelli Cheese Bake - cooking recipe

Ingredients
    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
    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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