Simple Souffle

Name: Simple Souffle
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings.
Ingredients: 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted; 1 cup shredded reduced-fat cheddar cheese; 3 large eggs, separated; 3 large egg whites; 1 tablespoon fine dry bread crumbs

TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD: 4 servings.

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 shredded reduced-fat cheddar cheese
3 large eggs, separated
3 large 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.

Nutrition Facts

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