| Ingredients: |
3 eggs, separated
stiffly beaten egg whites
1 can cream of chicken, mushroom or celery soup
1 cup (4 oz.) shredded cheddar |
1/2 teaspoon dry mustard
2 cups seasoned bread stuffing mix
2 tablespoons melted butter |
| Cooking
Instructions: |
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Beat yolks until thick; blend in soup, cheese and mustard. Saute stuffing mix in butter; stir into soup mixture. Fold in stiffly beaten egg whites and pour into a greased 1-1/2 quart casserole. Bake at 325 degrees for 1 hour. |
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