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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
1 10 3/4-ounce can(s) condensed cheddar cheese soup |
1 soup can(s) heavy cream |
4 eggs, separated |
1/2 cup(s) sugar |
1/2 teaspoon(s) grated lemon zest |
1/4 teaspoon(s) rum extract |
5 cup(s) medium egg noodles, cooked and drained |
1/3 cup(s) raisins |
1/4 cup(s) toasted slivered almonds |
Directions:
1. • Stir the soup, cream, egg yolks, sugar, lemon zest and rum extract in a large bowl until the mixture is smooth. Stir in the noodles, raisins and almonds.
2. • Beat the egg whites in a large bowl until soft peaks form, using an electric mixer at high speed. Gently fold them into the noodle mixture. Spoon into a greased 2-quart shallow baking dish.
3. • Bake at 350°F. for 40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes.
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