Cheese, Egg, and Cream Based Recipes - Pasta Soufflé Sensation

  
 

Cheese, Egg, and Cream Based Recipes - Pasta Soufflé Sensation

Ingredients

  • Butter for greasing

  • 425 g/15 oz/1 can pasta in tomato sauce

  • 298 g/10 1/2 oz/1 large can condensed cream of celery soup

  • 75 g/3 oz Cheddar cheese, grated

  • 4 eggs, separated

  • Freshly ground black pepper

Method:

  1. Butter a 20 cm/8 in round soufflé dish. Empty the contents of the can of pasta into the dish. Put the soup in a bowl.

  2. Whisk in the cheese and egg yolks and season with pepper. Whisk the egg whites until stiff and fold into the soup mixture with a metal spoon.

  3. Turn into the soufflé dish and bake in the hot oven at 200°C/400°F/gas mark 6 for about 25-30 minutes until well risen and golden. Serve straight away.