Rice Souffle

By Janes_kitchen

Ingredients

• 6 eggs, separated
• 1/4 C chopped onion
• 2 tsp curry powder
• 2 TBL butter or marg.
• 1 can (10 3/4oz) condensed cream
• of mushroom soup
• 1 C shredded sharp cheddar cheese
• 1 1/2 C cooked rice

Preparation

Step 1

beat egg yolks until thick & lemon-colored
in saucepan cook onion w/ curry in butter until tender
blend in soup & cheese -
heat slowly until cheese melts - stir occasionally

remove from heat
stir yolks into hot soup mix.
stir in rice

in lg. bowl, using clean egg beater, beat egg whites until stiff
fold in soup mix.
pour into ungreased 2-qt casserole
bake @ 300 for 1Hr to 1 1/4 HR or until souffle is golden brown