Cheese Souffle Potatoes
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Instant mashed potatoes||2 Cup (32 tbs) (For 4 Servings)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Eggs||4 , separated|
|Freshly ground pepper||1⁄8 Teaspoon|
|Shredded processed american cheese||1⁄2 Cup (8 tbs)|
Cook green pepper and onion in butter until tender but not brown.
Prepare instant potatoes for 4 servings, as directed on package, adding 1/3 cup more milk.
Beat in egg yolks one at a time.
Add cooked pepper and onion, salt and pepper.
Beat egg whites until stiff and fold in potato mixture.
Pour into a buttered 10x6x2-inch casserole.
Bake in a 350° F.oven for 35 minutes or until done.
Quickly sprinkle shredded cheese over the top.
Cut into squares and serve at once.