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Cheese Mushroom Souffle Recipe
|Sharp american cheese||1 Cup (16 tbs), shredded (process)|
|Cream of mushroom soup||10 3⁄4 Ounce (condensed)|
|Soft breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1518 Calories from Fat 988
% Daily Value*
Total Fat 111 g170.5%
Saturated Fat 57.3 g286.5%
Trans Fat 0 g
Cholesterol 956.2 mg
Sodium 2691.1 mg112.1%
Total Carbohydrates 64 g21.4%
Dietary Fiber 1.6 g6.5%
Sugars 13.2 g
Protein 69 g137.7%
Vitamin A 64.9% Vitamin C
Calcium 125.9% Iron 45.9%
*Based on a 2000 Calorie diet
In large saucepan melt butter; add cheese.
Cook and stir over low heat till cheese melts.
Add half the soup, bread crumbs, and 1/4 cup milk; stir till blended.
Remove from heat.
Beat egg yolks till thick and lemon-colored; gradually stir in hot mixture.
Wash and dry beaters.
Beat egg whites till stiff peaks form; fold in egg yolk mixture.
Turn into un-greased 10x6x2-inch baking dish.
Bake at 350° till knife inserted just off-center comes out clean, 25 to 30 minutes.
Meanwhile, for sauce stir together remaining soup and 1/3 cup milk.