Spaghetti Soufflé

Name: Spaghetti Soufflé
Yield: Serves 6 to 8
Ingredients: Mushroom Sauce; 1½ tsp. salt; 6 eggs, separated; 2 c. drained, cooked spaghetti (about 5 oz. uncooked, broken in 2″ lengths); 2 tblsp. chopped onion; 2 tblsp. chopped parsley; 2 tblsp. chopped green pepper; 2 c. milk; ½ c. melted butter; 2 c. soft bread crumbs; 2 tblsp. chopped pimiento

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

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

Supper
Vegetarian

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.