Tuesday, September 10, 2013
This Souffle is Slam-Dunk Easy
Lazy Day Cheese Souffle
Light as a souffle but substantial enough to make a solid main dish, this easy casserole rides in the refrigerator to bake the next day. Cheese is salty, so don't add salt to this recipe.
9 slices of white bread
16-ounce package grated Cheddar cheese
12-ounce can of evaporated skim milk
Small can of evaporated milk
2 cups milk
1 teaspoon dry mustard
½ teaspoon nutmeg
1/4 teaspoon cayenne pepper
Cube the bread and scatter it in a buttered 9 X 13-inch baking dish. Sprinkle with all of the cheese. Mix the evaporated milk with other milk (whole, low-fat or skim) to make a total of four cups. Whisk together eggs, milk, mustard, nutmeg and cayenne and pour slowly into the casserole. Cover tightly and refrigerate overnight. Bake at 350 degrees about 40 minutes or until set and puffy.
Let stand 5 minutes. Cut in squares using a sawtooth knife. Lift out squares with a pancake turner. Serves 6 to 9.
Cook’s note: recipes like this one are ideal for using powdered eggs.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com
Janet's book Cooking Aboard Your RV, 2nd Edition, is available from the RV Book Store, (800) 274-9738.