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