Recipe for Easy Souffle from the Breakfast section.
Easy Souffle1 (10 3/4 ounce) can Campbell's Condensed Cream of Celery Soup
1 cup 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 ungreased 2-quart casserole. Bake at 300 degrees F for 1 hour to 1 hour 15 minutes or until souffl? is brown. Serve immediately. Makes 4 to 6 servings.
We hope you enjoy your freshly made Easy Souffle. This recipe came from Breakfast's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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