1 can cream of celery, asparagus or mushroom soup
125g (4 oz) cheddar cheese, shredded
6 eggs, separated
Method: Combine undiluted soup and cheese in saucepan. Heat slowly stirring, until cheese is melted. Cool to room temperature. In large bowl, beat egg whites to soft peaks with electric mixer. In separate bowl, beat yolks until very thick, about 5 minutes. Gradually stir soup mixture into yolks, then fold into whites until no streaks remain. Pour into ungreased 8-cup soufflé dish or casserole. Bake in slow oven until well-risen, golden and fairly firm, about 1 hour. Serve at once. Serves 6.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.
2008: celebrating a blogging anniversary by revisiting some classics.