Spinach Pantry Souffle

• 6 large egg whites
• 2 tablespoons grated Parmesan cheese
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 cup shredded reduced-fat Mexican cheese blend
• 1 teaspoon ground mustard
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 large egg yolks, beaten

1. Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with Parmesan cheese; set aside.
2. In a small saucepan, combine the soup, cheese blend and mustard; cook and stir over medium heat for 5 minutes or until cheese is melted. Transfer to a large bowl; stir in spinach. Stir a small amount of soup mixture into egg yolks; return all to the bowl, stirring constantly.
3. In a small bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
4. Bake at 375u0b0 for 30-35 minutes or until the top is puffed and center appears set. Serve immediately.

egg whites, parmesan cheese, condensed cream, ground mustard, spinach, egg yolks

Taken from www.tasteofhome.com/recipes/spinach-pantry-souffle/ (may not work)