Easy Cheese Souffle Recipe
Ingredients
1 can (10 1/2 ounces) condensed cream-of-mushroom soup
2 cups shredded natural Cheddar cheese
6 eggs, separated
Directions
Heat mushroom soup with cheese over low heat, stirring until cheese is melted.
Beat egg whites until very stiff.
Beat egg yolks until thick and lemon-colored.
Fold soup-cheese mixture into egg yolks, mixing thoroughly.
Then fold in egg whites.
Pour into buttered 2-quart casserole.
Bake in a 400° F.oven for 30 minutes.
Beat egg whites until very stiff.
Beat egg yolks until thick and lemon-colored.
Fold soup-cheese mixture into egg yolks, mixing thoroughly.
Then fold in egg whites.
Pour into buttered 2-quart casserole.
Bake in a 400° F.oven for 30 minutes.
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