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Mushroom-Cheese Souffle




Source of Recipe


Partyline - 7/22/82
Mushroom-Cheese Souffle

Preheat oven to 300° F. Heat 1 (10-oz.) can cream of mushroom soup; add 1 cup shredded Cheddar cheese. Stir over low heat until the cheese is melted. Gradually stir into this - 6 slightly beaten egg yolks. Cool.

Beat until stiff, but not dry - 6 egg whites. Carefully fold mushroom mixture into egg whites. Turn into 2-quart ungreased casserole dish. Before putting in oven, run tip of teaspoon around edges of the unbaked souffle about an inch in from the the edge of the casserole, making slight depression. Bake at 300° F. for 1 to 1-1/4 hours, until firm, dry and slightly brown.

Serves 6

Note: Souffle hint - Let stand 10-15 minutes after baking; turn heat off and leave it in the oven - will keep it from shrinking.