Yield: 5 servings
|1 can||Soup, cream of mushroom|
|1 cup||Cheese, American; shredded|
Seat a 2-½ quart ungreased casserole in a shallow baking pan; place in a 325 degree oven. Pour boiling water around casserole to depth of at least 1 inch; let casserole heat while souffle is being prepared.
Combine mushroom soup and cheese in saucepan; heat thoroughly over low heat until cheese is melted. Slowly add hot soup mixture to beaten egg yolks. Beat egg whites until stiff and glossy, but not dry. Slowly and gently fold beaten whites into yolk mixture. Pour into hot casserole. Circle mixture with a spoon about 1 inch from side of casserole and about 1 inch deep to form a "crown." Bake until puffy, delicately browned, and a silver knife inserted halfway between center and outside edge comes out clean, about 1 hour. Serve at once.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94