What's for Dinner?

Easy Cheese Soufflé

Easy and impressive vegetarian dish

-Julie Ryan Evans

This recipe was handed down to me by my mother in law and is one of my husband's favorites. It's very easy to throw together - just THREE INGRENDIENTS - yet impressive as a light meal with some asparagus or a nice salad.

Ingredients:

1 can condensed cream of mushroom soup
1 cup shredded cheddar cheese
6 eggs - separated

Directions:

Heat soup slowly over medium heat.

Add cheese and cook, stirring constantly until cheese has melted.

Add slightly beaten egg yolks. Cool.

Fold stiffly beaten egg whites into soup mixture.

Pour into a buttered, 3-quart casserole dish.

Bake in preheated 300 degree oven for 75 minutes. Serve immediately.

Photo source