MAKING
2. In a large pan, tip in the soup and cheese and heat till the cheese melts completely.
3. Beat the egg yolks and add them to the soup mixture slowly while beating continuously
4. Beat the egg whites till stiff and fold the soup mixture into the egg whites.
5. Pour this mixture into the ungreased 2-quart casserole. Place in a container with 1 inch of water.
6. Bake in 325 oven 60 minutes.
SERVING
7. Serve hot immediately
Originally Submitted
10/23/2011
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