Spaghetti Soufflé

Preparation info
  • Serves

    6 to 8

    • Difficulty


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


  • 2 c. soft bread crumbs
  • ½ c. melted butter
  • 6 eggs


  • 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.