From Better Homes and Gardens

This airy baked cheese and egg casserole resembles a souffle, but without all the fuss.

Cottage Cheese Puff

From Better Homes and Gardens

This side dish goes well for dinner or brunch. Extra-sharp cheddar cheese gives rich flavor to this puff. Serve it right from the oven before it has a chance to deflate.

Cheddar-Polenta Puff

From Better Homes and Gardens

The "souffle" is spread in a shallow pan and baked, then topped with ham and cheese and rolled into a spiral. The result is an elegant brunch entree that you can make ahead.

Ham Souffle Roll

From Taste of the South

Foolproof Carrot Souffle

From Food & Wine

Gail Simmons was so disappointed during the Top Chef Season 5 finale when she learned that Carla Hall's souffle never made it to the plate: It had curdled in the oven. To make sure her souffles rise, Gail folds lots of fluffy whipped egg whites into a Roquefort- and-Parmigiano-Reggiano base.

Roquefort Souffles

From Better Homes and Gardens

Baby-food carrots help make this souffle golden and save you time in the kitchen.

Golden Fettuccine Souffle

From Ladies' Home Journal

This recipe combines ricotta and Parmesan cheese with a prepared frozen spinach souffle to keep prep time minimal.

Ricotta Souffle Pie

From Vegetarian Times

Cheese and Asparagus Souffle

From VELVEETA®

VELVEETA Breakfast Bake

From Atkins - Phase 2

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Cheese Souffle

From Better Homes and Gardens

Choose the cheese based on a a few suggestions. Hard cheeses make for a slightly firmer, lower-volume souffle that holds up well before serving.

Choose-A-Cheese Souffle

From Family Circle

A towering cheese souffle makes an impressive meatless main dish. For the highest, puffiest souffle, be sure to use a clean bowl and beaters for the egg whites and fold gently when combining the yolk and white mixture to retain as much air as possible in the beaten whites.

Cheddar-Chive Souffle

From Fine Cooking Magazine

You can change the flavor of this souffle by replacing the Gruyere and Asiago with 3/4 cup of a pureed cooked vegetable such as carrot, spinach, or broccoli. Depending on the vegetable, you may also want to adjust or eliminate the Parmigiano, mustard, Worcestershire, and Tabasco. The souffle will begin to fall soon after it comes out of the oven, so don't delay in serving it.

Three-Cheese Souffle

From VELVEETA®

Move over, potatoes. Six simple ingredients blend and melt and puff up into an airy, delicious side. Be sure and serve it hot.

Cheesy Buttery Puff

From EatingWell

A bread pudding-souffle hybrid, this dish gets its inspiration from a rich, pineapple souffle traditionally served as an accompaniment to baked ham. We turned it into a main dish, putting the ham straight into the souffle. Then, we improved the nutritional profile by omitting heavy cream and butter and choosing whole-wheat bread over white. For the best texture and flavor, look for soft whole-wheat sandwich bread without any added malt or molasses. Be sure to use canned, not fresh pineapple - fresh pineapple makes the souffle too wet.

Pineapple & Ham Bread Souffle