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Cheese Mushroom Souffle

fast.cook's picture
  Butter/Margarine 2 Tablespoon
  Sharp american cheese 1 Cup (16 tbs), shredded (process)
  Cream of mushroom soup 10 3⁄4 Ounce (condensed)
  Soft breadcrumbs 1 1⁄2 Cup (24 tbs)
  Egg yolks 4
  Egg whites 4
  Milk 1⁄3 Cup (5.33 tbs)

Preheat oven to 350°.
In large saucepan melt butter; add cheese.
Cook and stir over low heat till cheese melts.
Add half the soup, bread crumbs, and 1/4 cup milk; stir till blended.
Remove from heat.
Beat egg yolks till thick and lemon-colored; gradually stir in hot mixture.
Wash and dry beaters.
Beat egg whites till stiff peaks form; fold in egg yolk mixture.
Turn into un-greased 10x6x2-inch baking dish.
Bake at 350° till knife inserted just off-center comes out clean, 25 to 30 minutes.
Meanwhile, for sauce stir together remaining soup and 1/3 cup milk.
Heat through.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1518 Calories from Fat 988

% Daily Value*

Total Fat 111 g170.5%

Saturated Fat 57.3 g286.5%

Trans Fat 0 g

Cholesterol 956.2 mg318.7%

Sodium 2691.1 mg112.1%

Total Carbohydrates 64 g21.4%

Dietary Fiber 1.6 g6.5%

Sugars 13.2 g

Protein 69 g137.7%

Vitamin A 64.9% Vitamin C

Calcium 125.9% Iron 45.9%

*Based on a 2000 Calorie diet

Cheese Mushroom Souffle Recipe