After sauce has thickened, stir in any one of the following: Use with Savory Souffle. 

 

Carrot: 1 cup shredded carrot, cooked and well drained, 1/2 cup shredded low-fat Cheddar cheese, and 1/2 tsp dill weed.

 

Cheese: 1 cup shredded low-fat Cheddar or Swiss or part skim mozzarella cheese and 1/2 tsp dry mustard.

 

Corn-Cheddar: 1 can (7 oz) vacuum-packed whole kernel corn, well drained (Option: use liquid instead of milk), 1/2 cup shredded low-fat Cheddar or Monterey Jack cheese and 1 tsp instant minced onion.

 

Florentine Plus: 1 package (10 oz) frozen, chopped spinach or broccoli, cooked and well drained, 1/4 to 1/2 cup shredded low-fat Swiss or cheddar cheese and 1 tsp instant bouillon.

 

Poultry: 1 cup finely chopped cooked chicken or turkey, 1/2 cup shredded low-fat Swiss cheese, 1/2 tsp celery seed and 1/2 tsp poultry seasoning.

 

Seaside: 1 can (4.25 to 7 oz) tiny shrimp, well drained, or crabmeat, salmon or tuna, well drained and flaked, 1/2 cup shredded low-fat Swiss cheese, 1/2 tsp minced onion, and 1/2 tsp dill weed.

 

Shrimp de Jonghe: Substitute 1/4 cup white wine for 1/4 cup of milk in soufflé recipe.  Stir in 1/2 cup shredded Gruyere or low-fat Swiss cheese, 3 Tbsp fresh snipped or 1 Tbsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1 package (6 oz) tiny frozen cooked shrimp, thawed and drained.

 

Vegetable: 1 cup finely chopped or shredded vegetable, cooked and well drained, 1/2 cup shredded low-fat Cheddar or Swiss cheese, or part skim mozzarella cheese, and 1/2 tsp basil, thyme, marjoram, or oregano leaves, crushed.