Brussel Sprout Souffle
- 1 10oz pkg frozen sprouts
- 1/4 cup butter
- 1/4 cup flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 4 eggs
Preheat oven to 350
Prepare and cook brussel sprouts till tender. Drain well and chop finely.
In a saucepan melt butter and stir in flour and 1/2 teaspoon salt. Add milk. Cook and stir until thick and bubbly. Cook and stir 1-2 min more. Stir in cheese till melted. Remove from heat. Stir in finely chopped sprouts.
Separate eggs. Beat yolks till thick and lemon colored. Slowly stir in hot mixture. Wash beaters. Beat egg whites till stiff peaks form; fold into vegetable mixture. Turn into ungreased 2 qt souffle dish. Bake at 350 for 35-40min or till a knife inserted near center comes out clean. Serve at once.