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Fettuccini Soufflé




Source of Recipe


Patty Beattie


List of Ingredients




6 oz. fettuccini
1 1/3 c milk
4 T margarine, cut into pieces
¾ c grated Parmesan cheese
¾ c grated Swiss cheese
salt
black pepper
4 eggs, separated
1 c chopped, cooked asparagus


Recipe



Cook fettuccini al dente´, drain. Heat milk to boiling. Add to fettuccini with butter, cheeses, asparagus, and seasonings. Beat yolks, stir in small amounts into noodles. Beat egg whites until stiff but not dry. Fold into noodle mixture. Gently spoon into buttered 2-quart soufflé dish.

Bake at 375º for 35 minutes. Use two soufflé dishes if doubling ingredients.