|Condensed cream of celery soup/Condensed cream of chicken / mushroom soup||10 1⁄2 Ounce (1 Can)|
|Shredded sharp process cheese||1 Cup (16 tbs)|
|Curry powder||2 Teaspoon|
|Eggs||6 , separated|
In saucepan, combine soup and cheese; add curry powder, if desired.
Heat slowly until cheese melts.
Stir now and then.
Remove from heat.
Beat egg yolks until thick and lemon colored; gradually stir in soup mixture.
In large bowl, beat egg whites until stiff; fold soup mixture into egg whites.
Pour into ungreased 2-quart casserole.
Bake at 300°F. about 1 to 1 1/4 hours or until souffle is brown.