Tomato Cheese Puff
|Condensed tomato soup||1 Can (10 oz)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Eggs||6 , separated|
1. Combine the tomato soup and cheese in medium-size saucepan; heat slowly, stirring often, until the cheese melts and the sauce is well blended; let cool while beating eggs.
2. Beat egg whites until they form soft peaks in a large bowl.
3. Beat the egg yolks until creamy-thick in second large bowl, then blend in cooled tomato mixture; fold in beaten egg whites until no streaks of white remain. Pour into an ungreased, 8-cup souffle or straight-side baking dish. Gently cut deep circle in mixture about 1 inch in from edge with a rubber spatula. (This gives the souffle its double-puffed top.)
4. Bake in slow oven (300°) 50 minutes, or until it is puffy-firm and golden on top.