Puffed Cheddar-Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp. unsalted butter3 Tbsp. all-purpose flour3/4 cup skim milk1 1/2 cups shredded sharp Cheddar cheese4 large eggs, separated, plus 1 large egg white1/4 tsp. salt1 1/4 tsp. paprika1 1/2 cups cooked white rice1/4 tsp. cream of tarter
Preheat oven to 350 degrees.
Butter or spray with cooking spray a 3-quart round souffle` or other baking dish.
In a saucepan over medium heat, melt butter. Whisk in flour until smooth. Whisking constantly, slowly pour in milk and cook until thick and bubbling, about 3 minutes.
Reduce heat to low and stir in cheese until melted; remove from heat.
In a bowl, stir together egg yolks, salt and 1 tsp. paprika. Whisk in cheese sauce and rice. In another bowl, with an electric mixer on high speed, beat egg whites with cream of tarter until stiff but still glossy. Stir 1/4 of beaten egg whites into rice mixture to lighten, then gently fold in remaining egg whites. Spoon into prepared dish and dust with remaining 1/4 tsp. paprika. Bake until puffy, golden brown and just set in the center, 45 to 50 minutes. Serve immediately.
Serving Size: makes 6 1-1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KRENNER7.
Butter or spray with cooking spray a 3-quart round souffle` or other baking dish.
In a saucepan over medium heat, melt butter. Whisk in flour until smooth. Whisking constantly, slowly pour in milk and cook until thick and bubbling, about 3 minutes.
Reduce heat to low and stir in cheese until melted; remove from heat.
In a bowl, stir together egg yolks, salt and 1 tsp. paprika. Whisk in cheese sauce and rice. In another bowl, with an electric mixer on high speed, beat egg whites with cream of tarter until stiff but still glossy. Stir 1/4 of beaten egg whites into rice mixture to lighten, then gently fold in remaining egg whites. Spoon into prepared dish and dust with remaining 1/4 tsp. paprika. Bake until puffy, golden brown and just set in the center, 45 to 50 minutes. Serve immediately.
Serving Size: makes 6 1-1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KRENNER7.
Nutritional Info Amount Per Serving
- Calories: 260.3
- Total Fat: 14.2 g
- Cholesterol: 153.4 mg
- Sodium: 306.3 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.3 g
- Protein: 13.1 g
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