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CHEESE SOUFFLE 8 slices bread (if the bread is frozen it is easier to handle) 1/2 lb. Velveeta cheese 1/4 lb. butter 4 eggs 2 c. milk Cream the cheese and butter together. Cut the crusts off the bread and cut the bread into quarters. Spread the bread on both sides generously with the cheese mixture and cover the bottom of a 9-inch square greased pan. Make a second layer the same. Beat together the eggs and milk. Pour it over the bread. Cvoer and refrigerate 3 to 12 hours. Put in pan of hot water and bake at 350 degrees for 1 hour, uncovered. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!