Cheddar Souffle With Pineapple (Convection Oven)

Course : Casseroles
Serves: 4
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4 tablespoons butter or margarine
1/2 teaspoon salt
1/2 cup thinly sliced green onions (including tops)
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 cup milk
4 large eggs -- separated
1 1/4 cups shredded sharp Cheddar cheese -- (5 oz.)
1 Can crushed pineapple -- (8 oz.) well drained

Preparation / Directions:

Preheat convection oven to 350 degrees. In a 3 quart pan over medium heat, melt butter. Add onions and cook, stirring for 1 minute. Blend in flour, salt, pepper and nutmeg and cook, stirring until bubbly. Gradually pour in milk and continue cooking and stirring until sauce boils and thickens. Add cheese and stir until melted. Remove from heat and blend in egg yolks, one at a time. Stir in pineapple. In a bowl, beat egg whites until short, moist peaks form. Fold half the beaten whites into pineapple mixture; then carefully fold in remaining whites. Pour into a well greased 7 to 8 cup souffle dish. Bake in preheated 350 degrees oven for 30 to 35 minutes or until souffle is well browned and feels firm when lightly tapped. Serve immediately.


Nutritional Information:

1658 Calories (kcal); 119g Total Fat; (64% calories from fat); 70g Protein; 79g Carbohydrate; 1054mg Cholesterol; 2759mg Sodium

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