La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4861/Pasta_Souffle
Pasta Souffle
Yield: 6 servings
Ingredients
| 1/2 |
lb. |
cooked fettuccine, drained
|
|
|
| 1 1/2 |
cup |
milk
|
|
|
| 1/2 |
cup |
butter, softened
|
|
|
| 1 1/2 |
cups |
shredded Jarlsberg cheese
|
|
|
| 1 |
cup |
lean ham, diced
|
|
|
| 1 |
teaspoon |
cumin
|
|
|
| 1/2 |
teaspoon |
caraway seeds
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/2 |
teaspoon |
pepper
|
|
|
| 6 |
|
large eggs, separated
|
|
|
Directions:
Combine drained pasta with milk, butter, cheese, ham and seasonings. Blend in egg yolks. Beat egg whites until stiff but not dry. Fold into noodle mixture. Spoon all into an ungreased 2-1/2 quart souffle dish and bake for 40 minutes at 350 degrees or until golden brown and slightly puffed. Serve at once.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4861/Pasta_Souffle