Easy Cheese Souffle - cooking recipe

Ingredients

1 can condensed cream soup (asparagus, chicken or celery)
3/4 c. grated cheese
4 eggs, separated

Preparation

Heat oven to 300\u00b0.
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\u00b0 for 1 hour and 15 minutes.
Serves 4.