Melt cheese and butter in pan.
In large bowl, break bread. Beat egg yolks and the rest of the ingredients together with bread. Then add melted cheese and butter mixture.
Beat egg whites and fold into mixture.
Bake at 325\u00b0 for 40 minutes until browned. Serves 6.
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
grees and butter a large souffle dish or.
6 small
1 1/2 -quart souffle dish by greasing with softened
hisk, beat yolks; beat in cheese mixture. With mixer at high
oom temperature.
Grate the cheese.
Heat the milk on
4 individual 10 ounce souffle dishes.
Pull a
ven rack low, so your souffle will have plenty of room
he oven.
Stir the cheese soup over low heat, adding
Lightly coat a 6-cup souffle dish with nonstick cooking spray
equipment needed: one medium souffle dish (holds approximately 22 ounces,
/2-quart) souffle dish. Add Parmesan cheese and tilt dish, coating
nd flour a 2-quart souffle dish. Remove any excess flour
rom heat.
Add cheese, stir until cheese melts.
Beat egg
Spread 8 slices
of
white bread with butter.
Cut into 1/2-inch cubes.
Grate
1 pound sharp cheese. Grease casserole and put in alternate layers of cheese and bread.
Beat 6 eggs. Mix well with 3/4
teaspoon
salt, 3 cups milk and dash of red pepper. Add Worcestershire sauce for flavor.
Pour over cheese and
bread. Let
stand
in refrigerator, covered, for several hours
or overnight.
Bake in 350\u00b0 oven for 1 hour, uncovered. If half recipe is used, reduce baking time to 30 minutes.
Combine soup and cheese in a saucepan over low heat, stirring until the cheese melts.
Remove from heat.
Beat the egg yolks until thick and lemon colored.
Slowly add cheese mixture to the yolks, stirring constantly.
Beat the egg whites until stiff and fold cheese mixture into them.
Pour into an ungreased 2-quart casserole.
Bake in a slow oven (300\u00b0) for an hour.
Shred bread, cube cheese and butter.
Mix with eggs and milk. Let stand in refrigerator overnight.
Bake at 350\u00b0 for 1 hour. Serve immediately.
to 2 1/2-quart souffle dish) with cooking spray and
Whip eggs, milk, mustard and salt in blender.
Butter rectangular Pyrex dish.
Lay 8 to 9 slices of bread in bottom. (Fill in any empty spaces with bread so cheese will not contact dish.)
Cover with 1/2 of the cheese.
Lay 8 or 9 more slices of bread on top and spread remaining cheese over.
Pour liquid mix over.
Refrigerate for several hours or overnight.
Can be frozen. Bake 1 1/4 hours in a 350\u00b0 oven.
Serve immediately.
Grease a shallow casserole.
Remove crust and butter enough slices of white bread to cover bottom of casserole.
Put a slice of sharp cheese on each slice.
Beat 3 eggs for each 2 cups milk; enough to cover bread and cheese.
Soak in fridge overnight.
In morning, place casserole in pan of boiling water.
Bake at 350\u00b0 for about 30 minutes until knife comes out clean.