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Reviews for: Photos of Aunt Rachel's Cheese Souffle
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1 of 17
My family thought this was rather blah and unfilling. I guess we are looking for something with more substance.
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(3)
THought it was pretty good. My mother has always made something like this. Added dry mustard some diff kinds of cheese and used a loaf of nice bread (not standard wonderbread white kind) purchased from bakery.
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(3)
This recipe turns out perfect every time. The only thing I do different is add a very light spred of yellow mustard over the butter like my Aunt Rachel used too. if you haven't tried it this way you should.
I loved this recipe and so did my husband! I would have given it a 5 star but I made a lot of changes. I followed a review and used cheese bagels instead of bread I added a little hot sauce diced tomatoes and green onions to the egg and milk mixture. The amount of milk is fine if you're using bagels but if you're using bread then it would be too much milk. I actually cooked mine in a 9x9 pan for about 55 minutes at 375 and it turned out fine.
The dish is not a typical souffle. However the recipe was quick simple and delicious! I added dry mustard. I am always looking for quick and simple recipes. My family enjoyed!
I really wanted to try this so I read all the reviews and tried a couple of the suggestions. I had older white mushy bread and used that. I also added saute'ed onions. I used only 1 cup of milk two eggs and added sweet onion dressing spicy honey mustard and a dash of Worcestershire sauce for flavor. And we loved it! Yummy. Easy. And I will do it again!
Cut the bread into cubes after you butter it. I have made similar version for years and love it. Serve with bacon on the side! Great for holiday breakfast as you put it together before you go to bed :)
I soaked the bread overnight and after 45 minutes of baking it was soggy bread so I turned the oven up to 425 and baked for 20 more minutes and still soggy bread. To top that off there was an inch of grease on the bottom of the pan
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(4)
