3 tbsp. butter
1/3 cup chopped green pepper (1/2 medium pepper)
1/4 cup chopped onion
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. thyme
1 1/2 cups milk
1 cup (4 oz.) shredded Swiss cheese
2 eggs, separated
3 cups cubed bread (5-6 slices)
1/2 medium green pepper, cut in rings

Grease a 1/2-quart casserole or spray with non-stick, vegetable oil. In 2-quart saucepan, melt butter over medium heat; sauté chopped green pepper and onion until tender. Stir in flour, salt and thyme. Add milk gradually; cook until thick, stirring constantly. Add cheese, stir until melted. Remove from heat. Beat egg yolks slightly. Slowly stir 1/4 cup hot sauce into yolks; return to sauce.

Mix in bread cubes. Beat egg whites until stiff; fold into bread mixture. Pour into prepared baking dish; garnish with green pepper rings.

Bake in moderate oven (325°F) about 45 minutes or until puffed and golden. Serve immediately.

Makes 5 cups. Serves 4 to 6.

Submitted by: Kristi Riley