Mock Cheese Souffle' |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 9 slices white bread, crusts removed | 1 pound, medium sharp Cheddar cheese | 1-1/2 teaspoons salt |
| 2 tespoons mustard | 1 teaspoon Worcestershire sauce | 1/4 teaspoon garlic powder |
| 6 eggs | 3-3/4 cups milk | |
| 1 | Butter large casserole. Butter one side of bread and line cassrole. Add grated cheese seasoned with salt, mustard and garlic powder to casserole. Beat eggs and milk together and pour over cheese. Let stand at least 8 hours in refrigerator. It is better if done the night before. Take out 1 hour before baking. Bake in a pan of water 1 hour and 15 minutes at 350 degrees. |