One 10 3/4 ounce can of Condensed Cream of Celery Soup
1 cup of shredded sharp process cheese
3 eggs, separated

In a saucepan, combine the soup and cheese. Heat slowly until cheese melts. Stir occasionally. Remove from heat. Beat egg yolks until thick and lemon colored, gradually stir in soup mixture. In a large bowl, using clean beater, beat egg whites until stiff peaks form, fold in soup mixture. Pour into ungreased 2 quart casserole. Bake at 300ºF. for 1 - 1 hour 15 minutes or until the soufflé is brown. Serve immediately. Makes 4 to 6 servings