This is a blast from my cooking past. If you have never made a souffle, this is as easy as it gets. This is a little more dense (& savoury) than a regular souffle. My dish puffed up like a big mushroom. Suggest that you fill the souffle dish 3/4 of the way, or add a collar. Bring eggs to room temp before beating, use a clean bowl & beaters, even a small amount of fat or yolk may inhibit rising. Easy & fun for first-time souffle makers. Thought I might try this again in ramekins, or with Tomato soup. Happy Valentines Day

1 can condensed Cheddar Cheese Soup
1 cup Sharp Cheddar Cheese, shredded
1/8 tsp ground cayenne
6 eggs, separated

In saucepan, over low heat, combine soup, cheese & cayenne. Heat till cheese melts, stirring occasionally; remove from heat.

In large bowl, with mixer at high, beat egg whites until stiff peaks form; set aside.

In small bowl with mixer at High, beat egg yolks till thick & lemon colored. Gradually stir in soup mixture, fold into egg whites. Pour into 2 quart souffle dish.

Bake at 300 for 45 minutes to 1 hour, or until souffle is lightly browned. The center should jiggle a little.

This sounds interesting. I've never made a souffle before but have had them in restaurants years ago. What could be wrong with all that cheese.