Categories: Dips- Spreads- Salsa
Ingredients
- 3 slices Cheddar or Swiss cheese
- 6 slices French bread, cut 1/2 inch thick
- 3 egg yolks
- 1 can condensed Cheddar cheese soup
- 1 tsp. Dijon-style mustard
- 1/4 tsp. pepper
- 3 egg whites, stiffly beaten
- 2 Tbsp. grated Parmesan cheese
Directions
-
Cut cheese slices in half; put a piece on each slice of bread.
-
Beat egg yolks in a medium-size bowl until light. beat in the cheese soup, mustard and pepper until well mixed. Fold in the egg whites until no trace of white remains.
-
Pour 1/3 of the cheese soup mixture into a buttered, shallow 1 1/2 quart casserole. Press the bread/cheese slices into the mixture, then pour in the remaining cheese mixture. Sprinkle with Parmesan.
-
Bake in a hot oven (400 degrees) for 25 minutes or until puffed and lightly browned. (The resulting dish is somewhat soft; if you prefer a more soufflé-like consistency, bake 5 minutes longer.) Serve at once.