Cheese And Corn Souffle
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Canned cream-style corn||16 Ounce (1 Can)|
|Garlic salt||1⁄8 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Shredded provolone cheese||1⁄2 Cup (8 tbs)|
Place butter in a 1 1/2 quart casserole.
Micro wave at HIGH 1 minute.
Blend in flour.
Add milk and stir well.
Stir in corn, salt, garlic salt, and Worcestershire sauce.
Microwave at HIGH 3 to 4 minutes, stirring at 1 minute intervals.
Microwave at HIGH 1 minute.
While corn is cooking, separate eggs.
Beat whites until stiff.
Beat yolks lightly and stir in some of the hot corn mixture.
Combine the yolks and hot corn mixture.Cool slightly, then fold whites into the corn mixture.
Pour souffle mixture into a 2 1/2-quart un-greased casserole.
Microwave at MEDIUM 10 minutes.
Rotate dish 1/2 turn.
Microwave at MEDIUM 8 to 10 minutes