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Cheese Souffle

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Ingredients
  Condensed cream of mushroom soup 1 Can (10 oz)
  Shredded natural cheddar cheese 2 Cup (32 tbs)
  Eggs 6 , separated
Directions

Heat mushroom soup with cheese over low heat, stirring until cheese is melted.
Beat egg whites until very stiff.
Beat egg yolks until thick and lemon-colored.
Fold soup-cheese mixture into egg yolks, mixing thoroughly.
Then fold in egg whites.
Pour into buttered 2-quart casserole.
Bake in a 400° F oven for 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Cheese

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1464 Calories from Fat 957

% Daily Value*

Total Fat 107 g165%

Saturated Fat 59.2 g296.1%

Trans Fat 0 g

Cholesterol 1519.5 mg506.5%

Sodium 2958.6 mg123.3%

Total Carbohydrates 25 g8.4%

Dietary Fiber 1.7 g6.8%

Sugars 8.3 g

Protein 90 g179.2%

Vitamin A 94.2% Vitamin C

Calcium 181% Iron 38.1%

*Based on a 2000 Calorie diet

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Cheese Souffle Recipe