Corn Souffle

• 1 pkg. (10 oz.) frozen sweet corn*
• 3 Tbsp. MINUTE Tapioca
• 2 Tbsp. finely chopped onion King Sooper's 1 lb For $0.99 thru 02/09
• 2 Tbsp. butter or margarine
• 3/4 tsp. salt
• 1/8 tsp. black pepper
• 1 cup milk
• 1 Tbsp. chopped parsley*
• 3 egg whites
• 3 egg yolks

1. Prepare corn as directed on package; drain well and set aside.
2. Combine tapioca, onion, butter, salt, pepper and milk in saucepan; let stand 5 minutes.
3. Cook and stir over medium heat until mixture comes to a full boil.
4. Remove from heat; add parsley.
5. Beat egg whites until stiff.
6. Beat egg yolks slightly.
7. Gradually add tapioca mixture to egg yolks, blending well.
8. Return to low heat, stirring constantly, until very thick.
9. Add vegetables; fold in egg whites.
10. Spoon into 1-1/2 quart casserole.
11. Place dish in pan of warm water and bake at 350F for 50 minutes or until souffle is firm.
12. Serve plain or with a cheese sauce.

frozen sweet corn, tapioca, onion, butter, salt, black pepper, milk, parsley, egg whites, egg yolks

Taken from www.kraftrecipes.com/recipes/corn-souffle-50829.aspx (may not work)