Easy Cheese Souffle - cooking recipe

Ingredients

1 (11 oz.) can Cheddar cheese soup
1 c. sharp American cheese, shredded
4 eggs, separated

Preparation

Combine soup and cheese in a saucepan over low heat, stirring until the cheese melts.
Remove from heat.
Beat the egg yolks until thick and lemon colored.
Slowly add cheese mixture to the yolks, stirring constantly.
Beat the egg whites until stiff and fold cheese mixture into them.
Pour into an ungreased 2-quart casserole.
Bake in a slow oven (300\u00b0) for an hour.