Easy Cheese Souffle
|Condensed cheddar cheese soup||11 Ounce (1 Can)|
|Eggs||6 , separated|
Heat soup in saucepan, stirring; remove from heat.
Beat egg yolks until thick and lemon colored; stir into soup.
In large bowl, using clean egg beater, beat egg whites until stiff; fold soup mixture into egg whites.
Pour into 1 1/2 quart casserole.
Bake in a 300° oven 1 to 1 1/4 hours.