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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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