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Frozen Cheese Souffle (A Family Favorite for 30 years)

(This Frozen Cheese Souffle is perfect for Easter brunch. I have made it every year for over 30 years, though for Yom Kippur break the fast!  It is marvelously simple and simply divine. I’m reposting this with my original pictures and even though I know photos speak louder than words, you will have to trust me, that in this case, this souffle not only looks better in person, it also tastes outstanding! (It is one of my most requested recipes.)

I know.
Whoever heard of a frozen cheese soufflé? Trust me, you’ll be glad I turned you
on. I discovered this recipe in college in a food processor cookbook. The same
one I discovered the frozen cranberries in. The book has fallen apart or I would give
you the title because this book  was worth every penny. It is kind of
crazy that I have been making these recipes for over thirty years  and they are
still as scrumptious as when I made them way back when.

I don’t
know why I ever made that cheese soufflé way back when, but I suspect it had to
do with the Julia Child craze. She made a lot of soufflés and they always
seemed to be a lot of work. In actuality they aren’t, but when you are in
college who wants to go through the trouble of whipping egg whites and then
beating yolks? Maybe that is why I was attracted to this soufflé, because it
requires nothing but a food processor. No baking and whipping egg whites at the last minute; you can stick it in the freezer and
bake it when you want. It never fails to wow guests, and it never disappoints on
flavor. Though it isn’t as light as Julia’s, it is rich and creamy and
divinely simple!

Our Chaverah makes this every year for break the fast on Yom Kippur. Though I love blintz casseroles, this kind of ups the ante so to speak.This is comfort food for me and I decided it would be good to freeze one for Thanksgiving
weekend. I wasn’t sure if or when I would use it, but I knew eventually it would
find a home. Well, it didn’t take long. Sunday morning before everyone left me, I put it in the oven. My kids even got out of bed to eat it. Or should I say
scarfed it? Unfortunately not many leftovers for me.
I love
the crusty, golden, cheesy parts that stick to the side of the soufflé dish. You
will see what I mean when you make your own. The only drawback to this recipe is that you need to put it in the oven about 90 minutes  before you want to eat it. I kind of look
at this as newspaper time. You know-when everyone is still sleeping and you
have the paper to yourself?
weekend is here. And though this makes for a satisfying brunch it also makes a
superb light dinner. It is perfect for a luncheon, too. In fact, it is just a
perfect dish. You will worship me for this recipe. Well, I did always want to
be a princess.

Frozen Cheese
Serves 4-8
Time to make: About 20 minutes to prepare and 60-90 minutes to bake
1 T softened butter
¼ c plus 2 T Parmesan cheese (about 1 ¼ oz) room temp
6 eggs
½ c sour cream
½ t dry mustard
½ t salt
8 oz sharp cheddar, cubed and room temp
8 oz cream cheese, cubed and room temp
Butter the sides and bottom of a 1 to 1 ¼ qt soufflé dish.
Using the steel blade of your processor, grate parmesan finely. Sprinkle
2 T Parmesan over sides and bottom of buttered dish. To the remaining cheese in
the work bowl, add eggs, sour cream, mustard and salt. Combine well. With motor
running, add the cubes of cheddar and cream cheese, a few at a time. When all
are added blend 20-25 seconds. Pour mixture into prepared dish, cover well and
When ready to serve, bake in a preheated 375 degree oven for up to
1 hour and 30 minutes or until center is set. If you like it crusty you can
bake it longer. You may bake it without freezing in a preheated 350 degree oven
for about 50 minutes.


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  • Reply
    December 1, 2012 at 5:47 am

    Mmmm…that looks delicious. And it's gluten free, right?

    I don't wait for my guests to feel like royalty…I try myself to feeL princessy- even when I clean the house 😀

    • Reply
      Abbe Odenwalder
      March 25, 2016 at 3:02 pm

      Totally gluten free and that is important, your highness!

  • Reply
    December 1, 2012 at 4:00 pm

    Totally gluten free and great for a dairy meal. As far as royalty-well-I guess I need better subjects to feel it!

  • Reply
    Kitchen Riffs
    December 2, 2012 at 3:55 am

    Looks like a terrific recipe. The worshiping has already begun! 😉 Good stuff – thanks.

    • Reply
      Abbe Odenwalder
      March 25, 2016 at 3:01 pm

      I always wonder how you found me way back when, John!

  • Reply
    Lea Ann (Cooking On The Ranch)
    March 25, 2016 at 12:58 am

    I love it when bloggers pull out the big gun family favorite recipes. I've only made one souffle and that was under supervision in a Sur la Table class. I was surprised when it turned out, and pretty easily. Thanks for sharing this.

    • Reply
      Abbe Odenwalder
      March 25, 2016 at 3:08 pm

      Nothing hard about a real souffle, but this is so easy and quickly made in a food processor. Plus you can freeze it for whenever it might come in handy. I find if one is in the freezer, they don't last long!

  • Reply
    Kitchen Riffs
    March 25, 2016 at 1:41 am

    I remember this! Happy to see a golden oldie return. 🙂

  • Reply
    mimi rippee
    March 25, 2016 at 1:26 pm

    This is so interesting! So is this about being able to make it ahead of time and freezing it?

    • Reply
      Abbe Odenwalder
      March 25, 2016 at 3:09 pm

      Yes and yes and the simplicity and the divine taste! This is so good!

  • Reply
    Cheri Savory Spoon
    March 25, 2016 at 1:27 pm

    Hi Abbe, take about worshipping, you should create a family favorite's cookbook, love your recipes and the way you tell a story. Another keeper, pinned.

  • Reply
    Angie Schneider
    March 25, 2016 at 2:24 pm

    I love that deep golden crust! Must be very delicious, Abbe.

    • Reply
      Abbe Odenwalder
      March 25, 2016 at 7:00 pm

      It's been a keeper for 30 years, Angie. That speaks louder than words!

  • Reply
    GiGi Eats Celebrities
    March 25, 2016 at 5:07 pm

    Fun and weird fact about me. Back when I could eat cheese, I would eat the RIND of Parm Cheese! lol

  • Reply
    Anu - My Ginger Garlic Kitchen
    March 25, 2016 at 5:51 pm

    I have never had frozen soufflé before, but I do love fresh soufflé. And this looks like a golden perfection. Can't wait to try. Awesome share, Abbe.

  • Reply
    Liz Berg
    March 25, 2016 at 6:30 pm

    What a terrific, make ahead meal! I'm making a cheese omelet for dinner tonight which is more of a souffle, but that's the way it's written on a note card from my mom 🙂 LOVE how high and fluffy yours is!

    • Reply
      Abbe Odenwalder
      March 28, 2016 at 3:05 am

      Mom's recipes are always the best! Amazingly this turns out very high and very fluffy-just like a real souffle-but no beating of the egg whites! And make ahead! Thanks, Liz!

  • Reply
    Dawn Yucuis
    March 26, 2016 at 5:14 pm

    It sounds wonderful. I love that you freeze the souffle for a later date. It's always nice to have something yummy in the freezer to pop in the oven.

  • Reply
    March 26, 2016 at 6:45 pm

    Wow, this is such a nice recipe Abbe…especially that can be made ahead. I sure will give this a try…
    Have a great weekend 🙂

  • Reply
    Tricia Buice
    March 27, 2016 at 2:52 pm

    Well Princess Abbe – I will send you a crown after I give this a try! I can't believe I've never made a souffle – but I want to and this one sounds perfect. Have a lovely week!

    • Reply
      Abbe Odenwalder
      March 28, 2016 at 3:07 am

      I know you will love it Tricia! This is the easiest and in my opinion, one of the tastiest souffles around!

  • Reply
    March 29, 2016 at 2:28 am

    Really? You freeze it first? Well, I've never heard of these nor would I have thought it possible, until now. How can I not test out a 30 years favorite?! Thanks for sharing this Abbe!

    • Reply
      Abbe Odenwalder
      March 30, 2016 at 3:53 am

      You don't have to freeze it first, but I always do. We really love this and you should not wait. This is such good comfort food! Just do exactly what the directions say and let it get nice and high and golden brown on top. I pray for leftovers, but usually there are none!

  • Reply
    March 29, 2016 at 8:33 pm

    I've never attempted a soufflé, Abbe. In fact, I gave away my never-used soufflé dish because it was just taking up space in a kitchen where cupboard space is at a premium. Your recipe, however, and its 30 year track record — like MJ noted — has me wishing I had saved that dish. So, I've just bought a new soufflé dish from Amazon. I will let you know how I do. If, however, one morning you find a soufflé dish on your door step with a rather sad looking soufflé pancake stuck to its bottom, you can pretty well guess that things didn't go so well.

  • Reply
    SavoringTime in the Kitchen
    April 1, 2016 at 6:09 pm

    I have favorite recipes that are tried and trues that I continue to make (and get requests for) from family year after year. One is a Brussels sprouts souffle from the Better Homes and Gardens vegetable cookbook that is over 30 years old and my family would be very disappointed if I didn't make it every Thanksgiving. This one sounds so simple and delicious that I can't wait to give it a try! I might try making a couple in smaller baking dishes to have for my husband and myself for a simple weekend meal with a grilled whatever. I think my grandsons could love this too!

  • Reply
    March 1, 2018 at 7:42 pm

    Can this shuffle be made in individual servings? How would the baking time change?

    • Reply
      Abbe Odenwalder
      March 1, 2018 at 8:06 pm

      It can! For small frozen ones I would try 35-45 minutes in a preheated 375 oven or until the center is set. Without freezing in a preheated 350 oven for 30-40 minutes. Enjoy!

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