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I found this recipe in an old recipe box I was given. I thought it an easy, simple, and healthy recipe, and wanted to give it a try. My one child seems to be going through a particularly picky stage, and, with my pregnancy, so am I. 😉  I was hoping it would be well received, and it was! I’m definitely adding this dish to our list of simple, easy meals to make. 🙂

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Vegetable Soufflé

6 eggs, separated
1/4 tsp cream of tartar
1 cup cooked rice
1 cup white sauce (see recipe below)
1 cup vegetables, chopped and cooked
Salt and pepper to taste
Cheese sauce (see recipe below)

Beat egg whites until stiff, adding cream of tartar while beating.

Then beat egg yolks, and fold into egg whites. Add rice, white sauce, vegetables, and salt and pepper. Pour soufflé mixture into greased casserole dish. Bake at 350F for 45min-1hr, until cooked through. Serve with cheese sauce.

White Sauce

1 Tbsp oil/butter
1 1/2 Tbsp flour
1/4 tsp salt
dash pepper
1 cup milk

Melt butter in small pot. Mix in flour. Add salt and milk. Whisk frequently until sauce comes to a boil over medium heat. Let simmer 2-3 minutes. It’s ready!

Cheese Sauce

Make the white sauce recipe above, but use only 1Tbsp flour for a thinner consistency. In the end, add approximately 1 cup shredded cheese and stir until melted.

 

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