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Cheese Mushroom Souffle | |
| 676 | Vegetable |
| Yield/Servings: 6 servings | |
| Ingredients: | |
| 3 tbsp. shortening 3 tbsp. flour 1/2 cup finely cut yellow cheese 3 egg yolks, well beaten 3 egg whites, beaten stiff Salt and pepper 1 can canned mushroom soup (ready-to-serve) | |
| Instructions: | |
| Blend shortening and flour, add soup and cook until smooth and thick. Add cheese, and when melted add yolks. Fold in beaten whites. Pour into well-greased baking dish. Bake in pan of hot water in moderate oven, 325 degrees, about 50-60 minutes. Serve immediately. | |
| Recipe Source: JMD | |
| Submitted by: Creative Cooking USA | |
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