Easy Souffle

Yield: Feeds 4
  • 1 can condensed SOUP: cream of chicken
  • 1 c. shredded CHEESE: sharp cheddar
  • SEASONING: dash cayenne pepper
  • 6 eggs, separated
  1. In 1-qt. saucepan combine SOUP, CHEESE and SEASONING until cheese melts, stirring occasionally. In large bowl, beat egg whites on high speed until stiff peaks form; set aside. In separate bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually stir in soup mixture, then fold in egg whites. Pour into 2-qt. casserole dish and bake 1 hour at 300 degrees, or until lightly browned. Serve immediately.
  2. direction2
You can also add a cup or so of finely diced/shredded ham.
  • dinner
Last updated 2016-12-25
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