|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.
Serving size: Complete recipe
Calories 911 Calories from Fat 408
% Daily Value*
Total Fat 46 g70.2%
Saturated Fat 22.8 g113.9%
Trans Fat 0 g
Cholesterol 520.2 mg173.4%
Sodium 1291.9 mg53.8%
Total Carbohydrates 98 g32.6%
Dietary Fiber 6.5 g25.9%
Sugars 9.8 g
Protein 28 g56.6%
Vitamin A 53.5% Vitamin C
Calcium 26.1% Iron 28.5%
*Based on a 2000 Calorie diet