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EASY SOUFFLÉ
• 1
• 1
• 6
(10 3/4 oz.) can Campbell's Condensed Cream of Celery Soup
C. shredded sharp process cheese
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.
EASY SOUFFLÉ
27
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