Vermicelli Cheese Bake

• 1 c. broken, uncooked vermicelli (4 oz.)
• 1/4 c. Parmesan cheese, grated
• 1/4 c. butter
• 1/4 c. unsifted all-purpose flour
• 2 c. milk
• 2 c. Cheddar cheese (8 oz.)
• 1 tsp. dry mustard
• 1/4 tsp. pepper
• 6 large eggs, separated
• 1 c. cooked chicken, cubed
• 1 c. frozen peas, thawed
• 1 tsp. salt

1. Cook pasta as package label directs; set aside.
2. Preheat oven to 375u0b0.
3. Grease a 10-cup souffle dish.
4. Sprinkle with the Parmesan cheese.
5. In large saucepan, over low heat, melt butter. Whisk in flour until blended; cook 1 minute or until bubbly. Remove from heat; blend in milk.
6. Bring to boiling, stirring until thickened.
7. Boil 1 minute.
8. Stir
9. in Cheddar cheese, mustard and pepper until cheese melts.
10. Remove from heat.
11. Whisk in egg yolks, one at a time.
12. Stir in pasta, chicken and peas; transfer to large bowl.

vermicelli, parmesan cheese, butter, flour, milk, cheddar cheese, dry mustard, pepper, eggs, chicken, frozen peas, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082630 (may not work)