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Ham and Feta Cheese Souffle

Ham and Feta Cheese Souffle recipe
photo by:kraft
Prepared hot wheat cereal teams up with ham, feta cheese, onion, parsley and Dijon mustard for this easy, savory soufflé.
25 min
1 hr 5 min
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what you need

cup  plus 2 Tbsp. creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked, divided
cups  fat-free milk
cup  ATHENOS Crumbled Reduced Fat Feta Cheese
cup  chopped onion
cup  chopped fresh parsley
slices  OSCAR MAYER Smoked Ham, chopped
 eggs, separated

Make It

GREASE 1-1/2-quart souffle or casserole dish; sprinkle with 2 Tbsp. of the cereal. Set aside.

BRING milk to boil in medium saucepan on medium heat. Gradually stir in remaining 1/2 cup cereal; cook 2 to 3 minutes or until thickened, stirring constantly. Remove from heat; cool 5 minutes. Add cheese, onion, parsley, ham and 1 of the egg yolks; mix well. (Reserve remaining 2 egg yolks for another use.) Set aside.

BEAT egg whites with electric mixer on high speed until stiff peaks form. Add to cereal mixture; stir gently with wire whisk until well blended. Pour into prepared dish.

BAKE at 400°F for 35 to 40 minutes or until center is set and top is golden brown. Serve immediately.

Kraft Kitchens Tips

Creative Leftovers
Store remaining 2 egg yolks in tightly covered container in refrigerator for up to 2 days. Add to ground meat mixture when making meatloaf or meatballs. Or, use in an egg wash when breading thin pieces of meat, such as chicken cutlets.
Keeping It Safe
Use an egg separator to safely separate yolks from whites. Passing the yolk back and forth between the shell halves can expose the egg to bacteria on the shell. If pieces of the shell fall into the eggs, remove with a clean utensil.
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