|Condensed cream of chicken soup/Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Milk||5 1⁄4 Ounce (1/2 Soup Can)|
|Corn meal||1⁄2 Cup (8 tbs)|
|Eggs||2 , separated|
Stir soup until smooth; gradually blend in milk.
Add corn meal; cook until thickened, stirring.
Add butter; remove from heat.
Beat egg yolks until thick and lemon colored; stir into mixture.
Beat egg whites until stiff but not dry; fold into mixture.
Pour into buttered 1 quart casserole.
Bake in a 350° oven 1 hour or until golden brown.