Skip to Content

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.)
Frozen Cheese Souffle

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!
Frozen Cheese Souffle

Our haverah 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? 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.
Frozen Cheese Souffle
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Frozen Cheese Souffle (A Family Favorite for 30 years)

  • 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


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!



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


  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
  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. 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.
  7. Serve immediately. Your guests will feel like royalty.

Keywords: Cheese Souffle, Cheese Souffle Recipe, Frozen Cheese Souffle, Cheese souffle recipe easy

More great brunch ideas:

Please Pin and Share:

Frozen Cheese Souffle
Recipe rating

Sunday 6th of October 2019

I love this idea of cheese soufflé !! Can’t wait to try his recipe! Hope you had a wonderful holiday this past week. Ps the photo of you standing with the giant whisk is adorable!

Abbe Odenwalder

Sunday 6th of October 2019

You will love it!


Thursday 1st of March 2018

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

Abbe Odenwalder

Thursday 1st of March 2018

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!

SavoringTime in the Kitchen

Friday 1st of April 2016

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!


Tuesday 29th of March 2016

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.

Abbe Odenwalder

Wednesday 30th of March 2016

John! This is foolproof! And it is delicious!


Tuesday 29th of March 2016

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!

Abbe Odenwalder

Wednesday 30th of March 2016

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!