Vegetable Cheese Soufflé Bake
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""Turning Simple Ingredients into Culinary Masterpieces: A Journey in Every Dish""
Serves 4 | Prep Time 20 PT20M | Cook Time 30 PT50M | EuropeanWhy I Love This Recipe
The technique of folding whipped egg whites into a batter, as used in this recipe, is common in soufflé preparation and imparts the dish a light and airy texture.
Ingredients You'll Need
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup mayonnaise
3 large eggs, divided
1 cup cooked and chopped vegetables (e.g., spinach, bell peppers, carrots)
1 cup grated cheddar cheese, divided
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional, for garnish)
Directions
Preheat your oven to 350°F (175°C). lightly grease a medium-sized baking dish.
In a large mixing bowl, whisk together the canned soup and mayonnaise until fully blended.
Crack the eggs and separate the yolks from the whites. Lightly beat the yolks and add them to the soup mixture. Mix in 3/4 of the cheese, the black pepper, and the cooked vegetables. Stir to combine evenly.
In a separate clean bowl, using a clean whisk or electric mixer, whip the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the soup mixture, retaining as much air in the whites as possible to maintain a fluffy texture.
Pour the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
Bake for 25–30 minutes, or until it puffs up and turns golden brown on top. A toothpick inserted in the center should come out clean.
Carefully remove from the oven and let sit for 5 minutes before sprinkling with paprika (if using) and serving immediately.
Pairs Well With
Pairs beautifully with a light green salad with vinaigrette and for beverages, try a delicate white wine or refreshing lemon iced tea
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