Brussels Sprouts Soufflé

1 (10 oz.) pkg. frozen Brussel sprouts

3 T butter

1/4 c flour

1/2 tsp salt

1 c milk

4 eggs, separated

1 cup grated cheddar cheese

Cook sprouts according to package directions. Chop fine.

Blend flour and salt into melted butter in saucepan. Gradually add milk and cook over low heat, stirring constantly until thickened.

Beat egg yolks. Blend in some hot milk mixture, then add to saucepan. Add cheese, cook 1 minute, stirring constantly. Stir in sprouts, remove from heat.

Beat egg whites until stiff but not dry; fold into hot mixture.

Turn into ungreased 2 qt. casserole

Bake 300° F. 1-1/2 hours

4-6 servings