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This little goodie is easy to make, uses up un-usable leftovers, and is very inexpensive. It does not "collapse" like a real souffle and can be made ahead of time and baked before serving. You may add meat, veggies, and condiments to suit your taste and leftover "stash". It is the perfect thing to make after a party to use up the leftover cheese tray. Enjoy!
Break into small pieces or crumble 3 cups of leftover bread, English muffins, rolls, crackers, toast, matzo, etc. I find a mix of these is good, but use what you have. ( not all crackers, you need at least half bread for lightness)
Beat 4 eggs into 4 cups of milk or mixture of milk, cream, half and half and set aside
Prep 1 1/2 cup or more of grated, shredded, chopped, or crumbled cheese. I use up bits of dried out cheese, the tail ends of cream cheese, the odd slice of American, the last shake of Parmesan, etc. You can even use flavored cheese, like jalepeno, wine, tomato basil, etc. Just keep in mind when adding other spices and herbs.
Butter a deep casserole dish. (6 cup at least) or 2 non-metal loaf pans
Put a layer of bread in the pan, add a layer of cheese, and repeat until all is used, ending in cheese. Sprinkle a few bread or cracker crumbs on top if you like.
If you want to add raw or cooked veggies or cooked meat, sprinkle these into the layers as you go. Tomato, chopped bell peppers, onions, broccoli, zucchini, carrots, peas, limas, etc. Chopped cold cuts, leftover roast, chicken, ham, etc. are all good additions, just keep it to a minimum of flavors.
Pour the milk/egg mixture over the top, pushing the bread down gently so all is covered. At this point you can refrigerate for up to 2 hours before baking if you wish.
Bake in 350 degree F oven for 1 - 1 1/2 hours depending on pan. You'll know it's done when knife inserted near center comes out clean.
Great with a salad or steamed spinach, broccoli, green beans, etc.
Can be served as a side dish or main dish. Serves about 4-5 as a main dish with veggies or a salad, 6-8 as a side.
This can be served up to 1/2 hour after baking if kept in a warm oven.
|Time:||20 to 30 Minutes Preparation Time|
60 to 90 Minutes Cooking Time
By Laura, tucked away in the Plum Cottage, NJ
By Robin from Washington, IA
By Robin from Washington, IA
Combine all of the ingredients together in a 2 1/2 qt. buttered casserole dish. Bake at 375 degrees F for 50 minutes.
Prepare 1 1/2 quart souffle' dish by adding a collar of either foil or waxed paper tired around the outside of dish extending over lip approximately 3 inches. Sprinkle rhubarb with sugar. Let stand for 1 hour. Meanwhile, blend raspberries in blender to soften.
Brown meat and onion. Add salt and pepper. In 8x8 inch casserole, layer half meat, half cheese, half chilies and repeat.
Wow your guests with this wonderful souffle. If you love cauliflower, then you will love this recipe.
These individual souffles make a great appetizer for a party.
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Does anyone out there have a recipe for irish cream souffle? Thanks.
Bonnie from Niagara Falls
Lot of info there,search for your question,irish cream souffle recipe,good luck.
Just put the words 'Irish cream souffle' into the address bar, just typed as normally spaced words, then press 'enter'.
I don't have a recipe but if you do get one and try it. Post it! Sounds YUMMY :P
My friend is looking for an old recipe for Tuna souffle that has cashew nuts in. Anyone have anything like this?
Mary from Lake Geneva, WI
I searched the internet for a Tuna Soufflé recipe w/cashews
in it and didn't find one. Maybe it could just be added as an extra? Good Luck.