Easy Cheese Souffle - condensed cream soup

Method

• Heat oven to 300°.
• Place soup and cheese in top of double boiler over boiling water and cook, stirring, until the cheese melts.
• Stir in the egg yolks, one at a time; blend thoroughly, then cool.
• Beat egg whites stiff enough to hold soft peaks, then fold into the first mixture.
• Pour into a buttered 1 1/2-quart casserole and place in a pan containing an inch of hot water.
• Bake at 300° for 1 hour and 15 minutes.
• Serves 4.