|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Marjoram||1⁄2 Teaspoon, crushed|
|Chopped cooked beef/Finely chopped cooked veal||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Eggs||6 , separated|
In saucepan, combine soup, cheese, and seasonings.
Heat slowly until cheese melts.
Remove from heat; stir in beef and parsley.
Beat egg yolks until thick and lemon-colored; stir into soup mixture.
In large bowl, beat egg whites until soft peaks are formed; fold soup mixture into egg whites.
Pour into ungreased 2-quart casserole.
Bake at 300°F. for 1 1/4 hours or until done.