Lunch: Three-Cheese Potato Souffle Recipe

Ingredients

4 cups mashed potatoes (without added milk and butter)
1 cup fat-free milk
1 cup (4 ounces) shredded reduced-fat cheddar cheese
2/3 cup shredded reduced-fat Swiss cheese
1/3 cup shredded Parmesan cheese
1/3 cup chopped green onions
1 small onion, chopped
1-1/4 teaspoons salt
1/4 teaspoon pepper
4 eggs, separated

Instructions

In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture.
Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375 ° for 40-45 minutes or until golden. Serve immediately.

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