Pasta Souffle

Yield: 6 servings

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Ingredients

1/2 lb. cooked fettuccine, drained

1 1/2 cup milk

1/2 cup butter, softened

1 1/2 cups shredded Jarlsberg cheese

1 cup lean ham, diced

1 teaspoon cumin

1/2 teaspoon caraway seeds

1/2 teaspoon salt

1/2 teaspoon pepper

6 large eggs, separated

Directions:

Combine drained pasta with milk, butter, cheese, ham and seasonings. Blend in egg yolks. Beat egg whites until stiff but not dry. Fold into noodle mixture. Spoon all into an ungreased 2-1/2 quart souffle dish and bake for 40 minutes at 350 degrees or until golden brown and slightly puffed. Serve at once.

Please note that some ingredients and brands may not be available in every store.

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