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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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My children, who are vegetarian, rave about this souffle. Plus, I can make it for breakfast, brunch or as a side dish.Rosemary McCormack, Pagosa Springs, Colorado Ingredients:
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
3 eggs, separated |
3 egg whites |
1 tablespoon fine dry bread crumbs |
Directions:
1. In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool.
2. In a bowl, beat egg yolks until thick and lemon-colored; stir into soup mixture. In another bowl, beat six egg whites on high speed until stiff peaks form; fold into soup mixture.
3. Spoon into a 2-qt. straight-sided baking dish coated with cooking spray and dusted with bread crumbs. Bake, uncovered, at 375° for 40-45 minutes or until the souffle is risen and golden brown. Serve immediately. Yield: 4 servings.
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