Creamy Cheese Souffle - Kraft Recipes Top
Comida Kraft
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Creamy Cheese Souffle

Prep Time
Total Time

4 servings

Don't let anyone tell you a soufflé is hard to make. Try this Creamy Cheese Soufflé just once and you'll know it's easy as can be!

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What You Need

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Make It

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  • Preheat oven to 350°F. Mix tapioca, Worcestershire sauce, mustard, salt, pepper and milk in medium saucepan. Let stand 5 min. Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Add cheese; stir until melted.
  • Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl with electric mixer on high speed until thick and lemon colored. Add tapioca mixture; mix well. Gently stir in egg whites. Pour into 6-cup souffle dish or 1-1/2-qt. casserole dish. Place dish in large baking pan. Fill pan with hot water to depth of 1 inch.
  • Bake 50 to 55 min. or until center is set. Serve immediately.

Special Equipment Needed

Serving Suggestion

For a delightful brunch idea, serve with a seasonal fresh fruit salad.

Keeping it Safe

Wash hands, cooking utensils and countertops immediately in hot soapy water after contact with raw eggs.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 260
Total fat 16g
Saturated fat 8g
Cholesterol 245mg
Sodium 440mg
Carbohydrate 15g
Dietary fiber 0g
Sugars 3g
Protein 15g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 30 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Yeah! Yeah! This recipe has a good hearty manly flavor. No kid stuff here just a respectable meal in itself. No need to make additional side dishes if feeding just one or two people. Go for it folks, try this one out you'll love it.
Date published: 2002-11-10
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