Publisher Photo
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

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

In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool.
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.
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. Yield: 4 servings.
Originally published as Simple Souffle in Country Woman November/December 2003, p36

Nutritional Facts

1 cup: 202 calories, 10g fat (5g saturated fat), 179mg cholesterol, 640mg sodium, 11g carbohydrate (0 sugars, 2g fiber), 15g protein.

  • 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
  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. Yield: 4 servings.
Originally published as Simple Souffle in Country Woman November/December 2003, p36

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