Crock pot cheese souffle

Yield: 1 Servings

Measure Ingredient
14 slices Fresh white bread; crust removed
3 cups Grated sharp cheese; cheddar
¼ cup Butter or margarine
6 larges Eggs
3 cups Milk; scalded
2 tablespoons Worcestershire sauce
½ teaspoon Salt
Paprika

Tear bread in small pieces. Place ½ in well greased crock pot. Add ½ cheese, ½ butter. Add remaining bread, cheese and butter. Beat eggs, milk, Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with paprika. Cover and cook on low 4-6 hours. Do not open until ready to serve.

Posted to recipelu-digest Volume 01 Number 403 by James and Susan Kirkland <kirkland@...> on Dec 26, 1997

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