· 1 (10 3/4 oz.) can Campbell's Condensed Cream of Celery Soup
· 1 C. shredded sharp process cheese
· 6 eggs, separated
In saucepan, combine soup and cheese. Heat slowly until cheese melts. Stir
occasionally. Remove from heat. Beat egg yolks until thick and lemon−colored;
gradually stir in soup mixture.
In large bowl, using clean beater, beat egg whites until stiff peaks form; fold in
soup mixture. Pour into ungreased 2−quart casserole. Bake at 300ºF for 1 hour to
1 hour 15 minutes or until soufflé is brown.
Serve immediately. Makes 4 to 6 servings.
