Not a true souffle, but an excellent hot main or side dish. Low fat, high calcium as designed here.
Preheat your oven to 350 degrees and put a big flat pan full of water on the bottom of the oven. Put the rack below the middle of the oven.
Butter a 13″x20″x2″ pan or a large oval roaster and dust it with Parmesan cheese.
Prepare a white sauce:
1/3 Cup arrowroot
OR 1/2 Cup cornstarch
OR 1 Cup wheat or rice flour
1 Tablespoon paprika
1 Tablespoon curry powder
1 Cup instant dry milk powder
1/2 gallon milk
Beat or blenderize these ingredients in a large sauce pan with a hand held beater or blender until mixed. Then cook over a medium heat, stirring frequently to prevent lumping or scorching.
After it has thickened to medium consistency, set aside to cool.
Separate: 12 large eggs
Beat up the yolks, then add the white sauce to the egg yolks (not the other way round!!!) by beating 1 Cup of sauce at a time into the yolks until they are completely blended.
Beat the whites very stiff. This takes about 15 minutes with a good hand beater.
Fold into the egg yolk/ white sauce mix:
8 Cups chopped drained cooked vegetables *(see note)
Pour this mixture onto the egg whites and fold them together gently but thoroughly.
Pour into the prepared pan. Place the pan in the center of a lower rack in the oven.
Bake uncovered about 75 minutes. It will be firm around the edge and softer but not liquid around the center when done. Don’t open the oven the first 50 minutes.
Variations:
You can add 8 ounces = 2 Cups grated cheese to the white sauce as soon as it has thickened, or open the oven and sprinkle the dish with grated cheese about 10 minutes before it’s done.
*You need cooked, chopped, well drained vegetables at room temperature, such as chopped spinach, chopped broccoli, cooked mushrooms, cauliflower, etc.
Quickest Vegetable Souffle (the one with the soup)
Substitute 2 quarts (6 cans)of condensed cream of mushroom or cream of celery soup for the white sauce.