Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  butter or margarine
     1/2      teaspoon  salt
     1/2           cup  thinly sliced green onions (including
                        tops)
     1/4           cup  all-purpose flour
     1/4      teaspoon  ground black pepper
     1/4      teaspoon  ground nutmeg
  1                cup  milk
  4                     eggs -- separated
  1 1/4           cups  shredded sharp Cheddar cheese -- (5 oz.)
  1                Can  crushed pineapple -- (8 oz.) well drained

Preparation:

Preheat convection oven to 350 degrees. In a 3 quart pan over medium heat, melt butter. Add onions and cook, stirring for 1 minute. Blend in flour, salt, pepper and nutmeg and cook, stirring until bubbly. Gradually pour in milk and continue cooking and stirring until sauce boils and thickens. Add cheese and stir until melted. Remove from heat and blend in egg yolks, one at a time. Stir in pineapple. In a bowl, beat egg whites until short, moist peaks form. Fold half the beaten whites into pineapple mixture; then carefully fold in remaining whites. Pour into a well greased 7 to 8 cup souffle dish. Bake in preheated 350 degrees oven for 30 to 35 minutes or until souffle is well browned and feels firm when lightly tapped. Serve immediately.

Nutritional Information:

1658 Calories (kcal); 119g Total Fat; (64% calories from fat); 70g Protein; 79g Carbohydrate; 1054mg Cholesterol; 2759mg Sodium