Mushroom-Crab Meat Souffle - cooking recipe

Ingredients

1 (10 1/2 oz.) can condensed cream of mushroom soup
1 (7 1/2 oz.) can crab meat, well drained and flaked
1/2 tsp. dill weed
6 egg yolks
6 egg whites

Preparation

Heat oven to 325\u00b0.
To cook souffle slowly and thoroughly, place an ungreased 2 1/2-quart casserole in a 9 x 13 x 2-inch baking pan and pour boiling water into baking pan about 1 inch deep.
Place in oven while preparing souffle.