Recipe Details

Summary

Name: Easy SoufflÉ

Category: Eggs

· 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 300şF for 1 hour to

1 hour 15 minutes or until soufflé is brown.

Serve immediately. Makes 4 to 6 servings.