Simple Souffle

Total Time

Prep: 15 min. Bake: 40 min.


4 servings

Updated: Jun. 27, 2023
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


  • 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.