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Tomato Cheese Puff

Chef.at.Home's picture
Ingredients
  Condensed tomato soup 1 Can (10 oz)
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Eggs 6 , separated
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Cheese
Cook Time: 
55 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1042 Calories from Fat 592

% Daily Value*

Total Fat 66 g101.9%

Saturated Fat 33.6 g168%

Trans Fat 0 g

Cholesterol 1390.4 mg463.5%

Sodium 2135 mg89%

Total Carbohydrates 40 g13.2%

Dietary Fiber 1.9 g7.4%

Sugars 24.6 g

Protein 66 g131.5%

Vitamin A 80.2% Vitamin C 18.6%

Calcium 96.9% Iron 34.2%

*Based on a 2000 Calorie diet

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Tomato Cheese Puff Recipe