Recipe for cooking easy souffle

Breakfast Recipes :: Breakfast Meat and Egg Dishes

Easy Souffle

1 (10 3/4 ounce) 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 nonstick 2-qt. casserole. Bake at 300 degrees F for 1 hour to 1 hour 15 min. or until soufflé is brown.

Serve immediately.

Makes approximately 4 to 6 servings.