Brussels Sprouts Soufflé
1 (10 oz.) pkg. frozen Brussel sprouts
3 T butter
1/4 c flour
1/2 tsp salt
1 c milk
4 eggs, separated
1 cup grated cheddar cheese
Cook sprouts according to package directions. Chop fine.
Blend flour and salt into melted butter in saucepan.
Gradually add milk and cook over low heat, stirring constantly until thickened.
Beat egg yolks. Blend in some hot milk mixture, then add to
saucepan. Add cheese, cook 1 minute, stirring constantly. Stir in sprouts,
remove from heat.
Beat egg whites until stiff but not dry; fold into hot
Turn into ungreased 2 qt. casserole
Bake 300° F. 1-1/2 hours