NEVER-FAIL CHEESE SOUFFLE
My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer
Provided by Food Network Kitchen
Categories side-dish
Time 9h5m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
- Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
- Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
- About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.
SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE
This hearty meatless breakfast casserole is a great way to use up stale bread. The cubes on top bake into a delicious crunchy crust that just might be the best part! The whole thing can be assembled the night before and popped into the oven in the morning.
Provided by Food Network Kitchen
Categories main-dish
Time 7h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Grease a 9-by-13-inch (3-quart) casserole dish with oil.
- Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
- Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
- Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
- In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
- Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.
GARLIC MUSHROOM SOUFFLE
Make and share this Garlic Mushroom Souffle recipe from Food.com.
Provided by 199949
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Saute mushrooms, garlic and lemon juice in two tablespoons of the butter.
- Add parley, and tranfer to a medium bowl; set aside.
- Melt the rest of the butter, add flour and stir in for 1 minute.
- Remove from heat and stir in milk.
- Return to heat and allow to boil until thickened, while stirring continuously.
- Add the sauce to the mushroom mixture.
- Beat in the egg yolks.
- Season with salt and pepper to taste.
- Whisk the egg whites to stiff peaks and gently fold into the mushroom mixture.
- Fill into greased ramekins, place on a baking sheet, and cook for 10 minutes.
- Watch carefully once they have risen to be sure not to overcook as they will turn rubbery.
- Serve immediately before they collapse.
MUSHROOM SOUFFLE
A delicious side dish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Saute mushrooms for ten minutes in butter; add bread crumbs, cream salt and paprika.
- Mix well; fold in egg whites.
- Pour into a well-greased casserole dish and set dish into a pan of hot water.
- Bake for 45 minutes.
Nutrition Facts : Calories 175.5, Fat 9, SaturatedFat 5.1, Cholesterol 23.4, Sodium 604.1, Carbohydrate 16.5, Fiber 1.6, Sugar 2.6, Protein 8.3
MAKE-AHEAD MUSHROOM SOUFFLéS
A soufflé to start always gives your dinner party a 'wow' factor and this make-ahead recipe gives you more time to be the perfect host
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 45m
Number Of Ingredients 8
Steps:
- Fry the mushrooms in the butter for about 3 mins, then remove from the heat and reserve a good spoonful. Add the flour to the rest, then blend in the milk and return to the heat, stirring all the time to make a thick sauce. Stir in the cheese, season to taste, then leave to cool.
- Heat oven to 200C/fan 180C/gas 6. Butter 8 x 150ml soufflé dishes and line the bases with baking paper. Stir the egg yolks into the soufflé mixture, then whisk the egg whites until stiff before folding in carefully. Spoon into the soufflé dishes and bake in a roasting tin, half-filled with cold water, for 15 mins until risen and golden. Leave to cool (they will sink, but they are meant to). You can make the soufflés up to this stage up to 2 days ahead. Cover and chill.
- When ready to serve, turn the soufflés out of their dishes, peel off the lining paper, then put them on a baking sheet lined with small squares of baking paper. Top each soufflé with 1 tsp crème fraîche and a little cheese, then scatter with the reserved mushrooms. Bake at 190C/fan 170C/gas 5 for 10-15 mins until slightly risen and warmed through. Sprinkle with chives and serve.
Nutrition Facts : Calories 170 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 8 grams protein, Sodium 0.41 milligram of sodium
OVERNIGHT MUSHROOM SOUFFLE
A friend got this recipe from a kosher cookbook and I then tried to cut the tons of fat a little. I made the souffle for a brunch today and it was a hit.
Provided by aviva
Categories Breakfast
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Saute mushrooms slightly in 1-2 tablespoons butter.
- Set aside.
- Saute celery, onion, and green pepper lightly in 1-2 tablespoons butter.
- While cooking vegetables, butter 6 slices of bread (about 1/2 tablespoon butter per slice) and cut into 1-inch cubes.
- Spread bread in 9 x 13 pan.
- Combine sauteed vegetables with mushrooms, mayonnaise, and salt and pepper.
- Spread mixture over bread.
- Cube 4 unbuttered bread slices and sprinkle over vegetable mixture.
- Beat eggs and milk together and pour over second layer of bread.
- Cover and chill overnight.
- The next day spread soup over chilled mixture.
- Butter last 4 slices of bread, cube, and sprinkle over soup.
- Sprinkle cheese over last layer of bread.
- Bake at 325 degrees for 1 hour.
- You may want to cover for part of baking time depending on how brown you like your cheese- I covered the dish at about the halfway point.
OVERNIGHT GRITS SOUFFLE
Make and share this Overnight Grits Souffle recipe from Food.com.
Provided by Miss Annie
Categories Breakfast
Time 2h
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- After cooking grits, stir the grits into the other ingredients.
- Stir this mixture into the beaten eggs.
- Add the cheese.
- Pour into a 2 1/2 quart baking dish.
- Sprinkle the top heavily with paprika.
- Cover and refrigerate overnight.
- Remove from refrigerator 15 minutes before baking.
- Bake, uncovered, at 350ºF for 1 1/2 hours.
Nutrition Facts : Calories 273, Fat 18.5, SaturatedFat 11.3, Cholesterol 103, Sodium 251.7, Carbohydrate 16.1, Fiber 0.3, Sugar 0.4, Protein 10.4
VEGETARIAN OVERNIGHT BREAKFAST CASSEROLE
A vegetarian remake of the classic overnight breakfast sausage casserole. In addition to swapping out meat for vegetarian ingredients, I changed the spices from the standard version. If you don't like these ones, use your own favorites. Nutmeg and rubbed sage are a nice combination.
Provided by Ann
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h50m
Yield 12
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Stir in oregano and garlic salt. Add chives and saute for 1 minute. Add vegetarian crumbles and mushrooms. Continue cooking until mushrooms soften, about 5 minutes. Drain excess moisture and set aside.
- Beat eggs in a large bowl. Mix in curry powder and salt. Add milk and mix thoroughly. Stir in stuffing until all the bread is soaked. Stir in Cheddar cheese. Fold in mushroom mixture from the skillet.
- Grease a 9x13-inch casserole dish with cooking spray. Pour in casserole mixture. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C) the next morning.
- Bake in the preheated oven, covered, for 1 hour. Reduce oven temperature to 325 degrees F (165 degrees C). Uncover casserole and continue baking until top is browned, about 30 minutes more.
Nutrition Facts : Calories 323.3 calories, Carbohydrate 30.4 g, Cholesterol 101.2 mg, Fat 14 g, Fiber 3.5 g, Protein 18.1 g, SaturatedFat 5.5 g, Sodium 977 mg, Sugar 4.8 g
WILD KICK'N MUSHROOM SOUFFLE
Wild because of the wild mushrooms and kick'n because of the sherry. If you don't have individual souffle dishes Pour mixture into a prepared 8-cup [2-L] souffle mold or any oven-safe bowl with edges that are at least 4" high will do if you do not have a souffle pan. Bake into preheated oven for approxiamtely 60 minutes, until lightly browned on top.
Provided by Rita1652
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees.
- Generously butter and sprinkle with romano cheese, turning dish to coat bottom and sides; of 4 individual 4 inch diameter soufflé dishes set aside.
- Saute the mushrooms and onions in 1 tablespoon butter for 5 minutes Season with salt pepper and fresh thyme. Add sherry and loosen any goodness from the pan;reduce to almost all the liquid is gone:.
- ; add remaining 2 tablespoon butter to onions mixture; add flour over low heat; add milk, stirring constantly until thickened. Remove from heat and stir in cheese and pepper sauce.
- Beat yolks with an electric mixer at medium speed until thick; stir into the sauce. Beat egg whites with the electric mixer until stiff peaks form; gently fold into the sauce. Immediately pour into a prepared souffle dishes. Bake 20 minutes, or until the center is set and tops are browned.
- The souffle should be slightly firm and springy to the touch in the center when it is done. Remove the souffle from the oven and serve immediately. It will fall, shrinking considerably in volume and producing a somewhat denser mushroom tart. Serve warm.
Nutrition Facts : Calories 252.8, Fat 15.9, SaturatedFat 8.8, Cholesterol 221, Sodium 252, Carbohydrate 11.7, Fiber 1, Sugar 3.3, Protein 12.7
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