Return to Content

Ham, Cheese, and Mushroom Souffle

Ham, Cheese, and Mushroom Souffle
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Serves 6


  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 3/4 cup grated cheese
  • 1/2 cup minced celery
  • 1/2 cup minced pimiento
  • 1-1/2 cups sliced, sauteed mushrooms
  • 1 cup chopped cooked ham
  • 4 eggs, separated
  • 3/4 teaspoon curry powder
  • 1-3/4 teaspoons grated onion
  • salt and pepper to taste


Melt the butter in a skillet, stir in the flour and add the milk gradually, stirring constantly until the sauce is smooth and thick. Add the cheese and stir until melted. Add the celery, pimiento, mushrooms, ham and well beaten egg yolks, curry powder, and onions. Season to taste. Cool to lukewarm arid fold in the egg whites, beaten until stiff. Turn into a well greased casserole and bake in a 350 degrees F oven for 35-40 minutes until firm and well browned.
Updated Thursday, August 16th, 2007

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.