Vermicelli Cheese Bake Recipe

• 1 c. (4 ounce.) broken, uncooked vermicelli
• 1/4 c. grated Parmesan cheese
• 1/4 c. butter
• 1/4 c. flour
• 2 c. lowfat milk
• 2 c. shredded Cheddar cheese
• 1 teaspoon dry mustard
• 1/4 teaspoon pepper
• 6 lg. Large eggs, separated
• 6 ounce. cooked chicken, diced
• 1 c. frzn peas, thawed
• 1 teaspoon salt

1. Cook pasta as package label directs; set aside.
2. Preheat oven to 375 degrees.
3. Grease 10 c. souffle dish.
4. Sprinkle dish with Parmesan cheese.
5. In large saucepan, over low heat, heat butter.
6. Whisk in flour till blended; cook 1 minute or possibly till bubbly.
7. Remove from heat; blend in lowfat milk.
8. Bring to a boil, stirring till thickened; boil 1 minute.
9. Stir in Cheddar cheese, mustard, and pepper till cheese melts.
10. Remove from heat; whisk in egg yolks, one at a time.
11. Stir in pasta, chicken, and peas; transfer to a large bowl.
12. In large bowl of electric mixer, at medium speed, beat egg whites with salt till foamy.
13. Beat at high speed till stiff peaks form when beaters are raised.
14. With rubber spatula, fold egg whites into pasta mix till no white streaks remain; pour into prepared dish.
15. Bake 20 min; reduce heat to 350 degrees and bake 40 min.
16. Yield: 6-8 servings.

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

Taken from cookeatshare.com/recipes/vermicelli-cheese-bake-18833 (may not work)