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.

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 cheddar cheese soufflé, because it requires nothing but a food processor.

this …

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!

How To Make a Frozen Cheese Souffle:

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?

The 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 once you try this recipe. Well, I did always want to be a princess.

 

More great brunch ideas:

Everything but the Bagel Scrambled Eggs

Migas Scrambled Eggs
Fresh Strawberry Crepes
Belgian Liege Waffles
Simple Green Chile Egg Souffle

Overnight Mexican Egg Casserole
Cheese Blintz Casserole Souffle

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Frozen Cheese Souffle (A Family Favorite for 30 years)

★★★★★ 5 from 1 reviews

• Author: Abbe Odenwalder
• Prep Time: 20 Minutes
• Cook Time: 60 to 90 Minutes
• Total Time: 1 Hour 40 Minutes
• Yield: 8 Servings 1x
• Category: Brunch/Supper
• Method: Baking
• Cuisine: American

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Description

This cheese souffle can be frozen before baking which makes this a life saver recipe. Rich and simple to prepare in the food processor, this will soon become a favorite!

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Ingredients

Units USM Scale 1x2x3x

1 T softened butter

1/4 c plus 2 T Parmesan cheese (about 1 1/4 oz) room temp

6 eggs

1/2 c sour cream

1/2 t dry mustard

1/2 t salt

8 oz sharp cheddar, cubed and room temp

8 oz cream cheese, cubed and room temp

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Instructions

1. Butter the sides and bottom of a 1 to 1 ¼ qt soufflé dish.
2. Using the steel blade of your processor, grate parmesan finely. Sprinkle 2 T Parmesan over sides and bottom of buttered dish.
3. To the remaining cheese in the work bowl, add eggs, sour cream, mustard and salt. Combine well.
4. With motor running, add the cubes of cheddar and cream cheese, a few at a time. When all
   are added, blend 20-25 seconds.
5. Pour mixture into prepared dish, cover well and
   freeze.
6. When ready to serve, bake in a preheated 375 degree oven for up to 1 hour and 30 minutes or until center is set. The edges will have pulled away from the sides and the center should still be just a bit jiggly. If you like it even crustier you can bake it longer. You may bake it without freezing in a preheated 350 degree oven for about 50 minutes.
7. Serve immediately. Your guests will feel like royalty.

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