Cheese & Rice Soufflecasseroles, vegetarian 1/4 cup butter or margarine 1 1/2 cup milk 1 1/2 cup rice,cooked 1/4 teaspoon salt 6 eggs,separated 1/4 cup flour 2 cup cheddar cheese,grated 2 tablespoon parsley,minced 1 dash pepper 1. Melt butter in a saucepan; blend in flour, stirring. 2. Add milk; cook, stirring constantly, until sauce is thickened. 3. Add cheese; continue cooking only until cheese is melted. 4. Stir in rice, parsley and seasonings; remove from heat. 5. Slowly add egg yolks, well beaten, stirring to blend. 6. Beat egg whites until stiff but not dry; gently fold cheese mixture into egg whites. 7. Pour mixture into an oiled 2 1/2-quart casserole; with back of spoon, make a groove around top of souffle about 1 inch from edge of dish. 8. Bake in preheated 325'F. oven 1 hour and 20 minutes. |
