Foolproof Souffle Squares

Category: Egg and Cheese
Source: Mommy Logan

• 1/3 cup butter, softened
• 5 eggs, separated
• 1/2 cup sour cream
• 1/4 cup flour
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp ground nutmeg
• 1/2 cup Parmesan cheese
• 1/2 lb mushrooms, sliced
• 2 tbs butter
• 20 oz frozen mixed vegetables

Souffle:
Beat the butter until creamy; beat in the egg yolks, sour cream, flour, salt, pepper, nutmeg, and 2 tbs of the cheese. In a large bowl, beat the egg whites until stiff, moist peaks form; fold in the egg-yolk mixture. Spread 1/2 of the egg mixture in the buttered 7 by 11 inch baking dish; sprinkle with half the filling and 2 tbs of the cheese. Spread with remaining filling in a strip down center; sprinkle remaining cheese on top. Bake in 350 degree oven for 30 to 35 minutes or until golden brown.

Filling:
Saute mushrooms in butter until liquid evaporates. Stir in frozen mixed vegetables, cooked according to directions; drain.