Cheese Souffle'


  • 8 slices stale bread, cut into 1/2 inch cubes
  • 1 1/2 lb. sharp cheese, grated or shredded
  • 2 1/2 cups milk
  • 6 eggs, lightly beaten
  • Ad
  • 1/8 tsp. pepper
  • 1/4 tsp. red pepper
  • 1/4 tsp. paprika
  • grated onion (opt.)
  • 1/4 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. brown sugar


Layer half of bread cubes and half of cheese in a well buttered 9x13 inch pan. Repeat with remaining bread and cheese. Mix other ingredients and pour over very carefully so that bread cubes remain on bottom. Let stand overnight in refrigerator. Bake at 300 degrees F for 1 hour or until brown and bubbly.

By Robin from Washington, IA


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