This makes an excellent family dinner or a delicious brunch. Serve with chunks of toasted baguette, and a nice dessert. Lot's of puff make this seem like a great deal more than it actually is!.

• Preheat oven to 375°F. Spread a two-quart soufflé dish or casserole with butter. Sprinkle with flour to cover.

• Put the well drained vegetables in a bowl. In a saucepan, melt the butter and whisk in the cornstarch, let foam and slowly whisk in the milk. When thickened add the cheese, salt, pepper, and vegetables. Set aside.

• Beat the egg yolks and add them to the vegetables and sauce. Using clean beaters and bowl, beat the egg whites until stiff.

• Fold the egg whites into the vegetables and sauce. Bake in the middle of the oven for 35 minutes. Serve instantly. Don't open the oven door too soon, or your soufflé will sou-flop.