One of the first recipes my mother-in-law shared with me when I was dating my husband was for her cheese souffle.
Just the word souffle sounded intimidating with thoughts of deflation and other disasters. But it was one of his favorite dishes, so I was determined to make it.
Turns out, it couldn't be simpler. It takes just three simple ingredients, and it's never failed ... or fallen on me.
It's a great brunch dish or perfect as a nice, light (and inexpensive!) vegetarian dinner with a salad. It's easy elegance at its best.
Easy Cheese Souffle
- 1 can condensed cream of mushroom soup (or cream of asparagus)
- 1 cup shredded cheddar cheese
- 6 eggs separated
Heat soup slowly over medium heat. Add cheese and cook, stirring constantly until cheese has melted.
Add slightly beaten egg yolks. Cool.
Fold in stiffly beaten egg whites into soup mixture.
Pour into a buttered 3-quart casserole and bake in a preheated 300-degree oven for 75 minutes.
Image via bloggy boulga/Flickr