Cheese Souffle Recipe
Ingredients
| Cream | 1 Can (10oz), condensed | |
| 2 cups shredded natural Cheddar cheese | ||
| Eggs | 6 , 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.
Chef
