The old joy of cooking cheese souffle

EASY CHEESE SOUFFLE

5 slices bread
Butter
3 eggs, slightly beaten
1 1/2 c. sharp cheddar cheese, grated
1 1/2 c. milk
Salt and pepper

Butter the slices of bread on both sides and trim off the crust. Break the bread into small pieces and place in well buttered casserole or souffle dish. Combine the beaten eggs and the rest of the ingredients and pour over the bread. Bake in a 375 degree oven until set, about 25 minutes.

CHEESE SOUFFLE

4 slices white bread
4 eggs
1/2 lb. sharp cheese, grated
1/2 tsp. salt
1 pt. milk

Cut crusts from bread. Butter one or both sides of bread and cut into small pieces. Combine all ingredients and let stand in souffle dish overnight in refrigerator. Bake at 350 degrees for 1 hour or until brown and crusty and set (should not look watery). Serve immediately.

Mock Cheese Souffle
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

This easy mock souffle is made with bread, cheese, eggs, and seasonings.

INGREDIENTS:
6 slices bread -- remove crusts
1/2 pound sharp Cheddar cheese -- shredded
4 eggs -- lightly beaten
2 1/2 cups milk
1 teaspoon Worcestershire sauce
salt and pepper -- to taste
butter

PREPARATION:
Grease a 9 x 13-inch baking dish. Line the bottom of the casserole with the bread slices; cover with the cheese. Mix the eggs with milk, Worcestershire sauce, salt, and pepper. Pour over bread and cheese.

Dot with butter. Set the baking dish in a pan of hot water and bake for 45 to 55 minutes at 350°.
Serves 6.

Mock Cheese Souffle
From Linda Larsen,
Your Guide to Busy Cooks.

This super easy main dish looks and tastes just like a souffle, but it's so easy to make.

INGREDIENTS:
8 slices white bread, cubed
1-1/2 cups shredded sharp cheddar or Havarti cheese
6 Tbsp. grated Parmesan cheese, divided
4 eggs
1-1/2 cups whole milk
2 tsp. Worcestershire sauce
1/4 tsp. salt
dash white pepper

PREPARATION:

In 1-1/2 quart ungreased souffle dish, place half of the bread cubes and top with half of the Cheddar cheese and 2 Tbsp. Parmesan. Repeat layers, using the rest of the Cheddar cheese and 2 more Tbsp. of the Parmesan cheese, and press down gently so all of the food fits within the dish.

In a medium bowl, combine remaining ingredients and beat well with wire whisk or eggbeater. Pour this mixture over bread and cheese in souffle dish. Cover tightly with foil or plastic wrap and refrigerate at least 2 hours or overnight.

When ready to eat, preheat the oven to 350 degrees F. Uncover the dish and sprinkle with the remaining 2 Tbsp. Parmesan cheese. Bake for 45 to 50 minutes or until a knife inserted near the center comes out clean. Serve immediately. 6 servings