2 1/4 cups milk, scalded
2 cups coarse day-old bread crumbs
3 cups grated Velveeta Cheese (3/4 pound)
1 teaspoon salt
Few drops Tabasco
1 teaspoon Worcestershire sauce
2 tablespoons minced onion
1 teaspoon dry mustard
4 eggs, separated

Heat oven to moderate, 375°F. Scald the milk and allow to cool.

Note: To scald milk, heat over low heat until tiny bubbles begin to form along the edges; do not boil. When milk is steaming hot and tiny bubbles are forming as above, remove from heat.

Combine next 7 ingredients in a large bowl. Add cooled milk; mix well.

Beat egg yolks until thick and lemon-colored; stir slowly into bread mixture.

In a clean bowl, beat egg whites until they hold soft peaks but are not dry; fold in.

Turn into greased 2-quart casserole; set in pan filled with warm water to 1 inch from top of casserole.

Bake 1 1/2 hours or until golden brown and firm at center.

Makes 6 servings.

Submitted by: Sarah T.