Easy Cheese Souffle - T & T
Alix had asked about an easy souffle. This was my first that I made years ago, and it came out really well.
EASY CHEESE SOUFFLE
1 can (10.5 oz) condensed Cheddar Cheese Soup, undiluted
1 cup Sharp Cheddar Cheese, shredded
1/8 tsp ground nutmeg (or cayenne?) (Don't recall which I used, pick the one you like)
6 eggs, separated
Bring eggs to room temp before beating; use clean bowl & beaters, even a small amount of fat or yolk will inhibit beating.
In saucepan, over low heat, combine soup, cheese & nutmeg. Heat till cheese melts, stirring occasionally; remove from heat. In large bowl, with mixer at High, beat egg whites until stiff peaks form; set aside.
In small bowl with mixer at High, beat egg yolks till thick & lemon colored. Gradually stir in soup mixture, fold into egg whites. Pour into ungreased 2-qt casserole or souffle dish. Bake at 300 for 1 hour or until souffle is lightly browned.
Here are some variations, I have yet to try.
Soup - Cream of Asparagus, Cheese - Swiss, Seasoning 1/8 tsp ground nutmeg
Soup - Tomato, Cheese - American, Seasoning - 1/4 tsp marjoram leaves, crushed
Soup - Cream of Chicken, Cheese - Jarlsberg, Seasoning - 2 tbls fresh parsley