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Cheddar Cheese Souffle

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Ingredients
  Canned cheddar cheese soup 10 3⁄4 Ounce
  Eggs 6 , separated
  Frozen mixed vegetables 16 Ounce (In Onion Sauce, Prepared As Directed)
Directions

Heat soup, stirring constantly.
Remove from heat and set aside.
Beat egg yolks until thick and stir into slightly cooled soup.
Beat egg whites until stiff; fold soup mixture into egg whites.
Pour into a 21/2-qt.casserole and bake 35 minutes at 325° F. and 10 minutes more at 350° F.
To serve: spoon cooked vegetables in onion sauce over each souffle serving.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Interest: 
Quick
Servings: 
6

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