Cheese And Rice Souffle - cooking recipe

Ingredients

1 c. cooked rice
2 Tbsp. butter or oleo
3 Tbsp. flour
3/4 c. milk
1/2 lb. Cheddar cheese
4 eggs, separated
1/2 tsp. salt

Preparation

Melt butter, stir in flour until smooth.
Stir in milk and cook until thickened.
Slice cheese right into sauce and cook on low, stirring occasionally until cheese melts.
Separate eggs, whites into large bowl and yolks into small bowl.
Add salt to yolks and beat with fork.
Add slowly to cheese mixture, stirring constantly.
Remove cheese mixture from heat, gently fold cooked rice into cheese mixture.
Beat egg whites until stiff peaks form, then slowly add to cheese and rice, folding gently with wooden spoon or spatula (under over motion).
Turn into greased 1 1/2-quart casserole.
Bake at 325\u00b0 for 40 minutes.