Prepare corn as directed on package; drain well and set aside. Combine tapioca, onion, butter, salt, pepper and milk in saucepan; let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; add parsley.
Beat egg whites until stiff. Beat egg yolks slightly. Gradually add tapioca mixture to egg yolks, blending well. Return to low heat, stirring constantly, until very thick. Add vegetables; fold in egg whites. Spoon into 1-1/2 quart casserole. Place dish in pan of warm water and bake at 350°F for 50 minutes or until souffle is firm. Serve plain or with a cheese sauce.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.