TOP HAT CHEESE AND CORN SOUFFLE

1/4 cup (1/2 stick) butter
1/4 cup flour
2 cups (1-lb. can) yellow cream style corn
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1 1/2 cups shredded Cheddar cheese
1/2 cup shredded Provolone cheese
5 large egg yolks, slightly beaten
5 large egg whites, beaten stiff

Preheated oven to 350 degrees F.

In a saucepan, melt butter and blend in flour until smooth. Add corn, milk, salt, garlic salt and Worcestershire sauce and cook, stirring constantly, until thickened.

Add cheeses and stir until melted. Blend egg yolks into sauce. Cool slightly.

Gently stir 1/4 of egg whites into cheese sauce. Carefully fold remaining egg whites into sauce until just blended. Pour into ungreased 2 quart casserole.

Bake 45-50 minutes. Serve immediately.

Makes 5-6 servings
From: Recipelink.com
Source: Recipe booklet: 50 Wonderful Ways to Use Cheese, The American Dairy Association, date unknown (looks like 1960's)