Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn Soup, cream of mushroom 6 Eggs; separated
1 c Cheese, American; shredded

Seat a 2-1/2 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

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