This cheese souffle is cheesy and delicious and can be made gluten free by using potato starch in place of the matzo meal. Add baked potatoes and a salad for a great lunch or supper.
Courtesy of the Women’s Branch of the OU.
Melt margarine in small saucepan.
Add cake meal or starch, stirring well. Add salt and paprika.
Add milk, stirring constantly. Cook until thick and smooth. Add cheese, stirring until melted.
Beat egg whites until stiff. Stir egg yolks into hot mixture, one at a time.
Pour cheese mixture into beaten egg whites, folding gently.
Pour into greased two-quart casserole. Bake at 350°F for 45 minutes or until lightly browned.