Cheese Mushroom Souffle
|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)|
|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.