Cheddary Cheese and Sun-Dried Tomato Souffle

  1 reviews


eggs, separated
cup butter
cup all purpose flour
teaspoon salt
1 1/4
cups milk
oz. (1 1/2 cups) shredded sharp Cheddar cheese
cup chopped marinated sun-dried tomatoes, drained
tablespoons chopped fresh chives


  1. 1 Heat oven to 350°F. Spray and lightly flour 1-quart souffle dish. Cut 24x12-inch sheet of foil; fold into thirds to form 24x4-inch rectangle. Place foil around top of dish with 1 inch inside dish and 3 inches above rim; secure with masking tape on outside of dish. Spray inside of foil.
  2. 2 In small bowl, beat egg yolks slightly. Set aside. Melt butter in medium skillet over medium heat. Add flour and salt; cook and stir until smooth. Gradually add milk, cooking until mixture boils and thickens, stirring constantly. Remove from heat.
  3. 3 Gradually add about 1/4 cup hot mixture to egg yolks; mix well. Return saucepan to heat; gradually add yolk mixture to milk mixture in saucepan, cooking and stirring until well blended. Stir in cheese until melted. Stir in tomatoes and chives. Remove from heat.
  4. 4 In medium bowl, beat egg whites until stiff. Fold into cheese mixture. Carefully pour into sprayed and floured dish.
  5. 5 Bake at 350°F. for 35 to 40 minutes or until souffle is puffed and top is golden brown. Serve immediately.




Nutrition Information

Recipe Step Photos

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