Easiest Cheese Soufflé Recipe
Any leftover meat or cheese can be added to this soufflé to add some body, calories, and nutrition.
SERVES ► 4
- 5 eggs, separated
- 1 (11-ounce) can condensed cheese soup
- ½ cup grated Cheddar cheese
- 1 cup leftover vegetables, if desired
- 1 cup leftover cooked meat, if desired
Preheat oven to 325°F. Grease the bottom of a 1½-quart soufflé dish or casserole dish and set aside.
In large bowl, beat egg yolks until light and lemon colored.
Add soup and cheese, beating well.
In small bowl, beat egg whites until very stiff.
Stir a dollop of the egg whites into the egg yolk mixture. Then carefully fold remaining egg whites into the egg yolk mixture.
Place vegetables and meat, if using, in the bottom of the prepared soufflé dish.
Pour egg mixture carefully over the vegetables.
Bake for 45–55 minutes or until soufflé is puffed and deep golden brown. Serve immediately.
Egg are easiest to separate when they're cold, straight from the fridge, and beat to the highest volume when they are warmer. Let egg whites sit at room temperature for about 30 minutes before beating them. A bit of acid will help stabilize the foam; add a pinch of cream of tartar or about a teaspoon of lemon juice before you start beating.