Ingredients
- Very Easy cheese Souffle shopping list
- 1 can (11 ounces) Campbell's condensed cheddar cheese soup shopping list
- 6 eggs, separated shopping list
- 1/16 Dry English mustard, optional This adds just a touch of tang. I do not usually like mustard! shopping list
- In saucepan, heat soup, mustard; stir occasionally. shopping list
- Remove from heat. shopping list
- Beat egg yolks until thick and lemon-colored; shopping list
- gradually stir in soup. shopping list
- In large bowl, using a clean egg beater, beat egg whites until stiff; Let your eggs sit for 30 mins at room temperature, you will get stiffer peaks that way. shopping list
- fold in soup mixture. shopping list
- Pour into an ungreased 1 1/2-quart casserole. shopping list
- Bake at 300°F. for 1 to 1 hour 15 minutes. shopping list
- Serve immediately. Makes 4 servings. shopping list
How to make it
- In saucepan, heat soup, mustard; stir occasionally.
- Remove from heat.
- Beat egg yolks until thick and lemon-colored;
- gradually stir in soup.
- In large bowl, using a clean egg beater, beat egg whites until stiff; Let your eggs sit for 30 mins at room temperature, you will get stiffer peaks that way.
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