Spaghetti Soufflé

Preparation info

  • Difficulty

    Medium

  • Serves

    6 to 8

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A hearty colorful supper dish—it—s surprising how remarkably good it is

Ingredients

  • 2 c. soft bread crumbs
  • ½ c. melted butter
  • 6 eggs, separated
  • 2 c. drained, cooked spaghetti (about 5 oz. uncooked, broken in 2″ lengths)
  • 2 tblsp. chopped parsley
  • 2 tblsp. chopped pimiento
  • 2 tblsp. chopped green pepper
  • 2 tblsp. chopped onion
  • tsp. salt
  • 2 c. milk
  • Mushroom Sauce

Method

  • Combine bread crumbs and butter in mixing bowl. Stir in egg yolks and all other ingredients except egg whites and Mushroom Sauce.
  • Beat egg whites until stiff but not dry. Fold into spaghetti mixture.
  • Pour into 2-qt. casserole or soufflé dish. Bake in moderate oven (350°) 1 hour, or until set in center. Serve with Mushroom Sauce.