Corn Souffle

Directions

1. 1
   Prepare corn as directed on package; drain well and set aside.
2. 2
   Combine tapioca, onion, butter, salt, pepper and milk in saucepan; let stand 5 minutes.
3. 3
   Cook and stir over medium heat until mixture comes to a full boil.
4. 4
   Remove from heat; add parsley.
5. 5
   Beat egg whites until stiff.
6. 6
   Beat egg yolks slightly.
7. 7
   Gradually add tapioca mixture to egg yolks, blending well.
8. 8
   Return to low heat, stirring constantly, until very thick.
9. 9
   Add vegetables; fold in egg whites.
10. 10
    Spoon into 1-1/2 quart casserole.
11. 11
    Place dish in pan of warm water and bake at 350F for 50 minutes or until souffle is firm.
12. 12
    Serve plain or with a cheese sauce.