This sausage spaghetti recipe is incredibly simple to put together, and you can create a ton of different variations by including various vegetables.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon butter, softened
- 1 teaspoon all-purpose flour
- 1 (16.5 ounce) can cream-style corn
- 4 eggs, separated
- ⅛ teaspoon cayenne pepper
- 1 teaspoon cream of tartar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.
- Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.
- Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.
- Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.
- Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.
Nutrition Facts
| Calories | 168 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 189 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 407 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
8.20.16 I didn’t have a 4-cup souffle dish, so I used individual ramekins, ended up with five. It’s a souffle, so be prepared to serve as soon as this comes out of the oven because it does deflate quickly; that doesn’t affect flavor, just presentation. The texture really was light, just like a souffle is supposed to be. This was OK, but flavor was a little on the weak side. If I make again, I’ll either go with more cayenne for a bit more of a zing or maybe head the other direction with a little sugar for additional sweetness. Either way, needs salt & pepper IMO. Thanks for sharing your recipe.