3 eggs, separated
1 can cream of celery soup
1 c. shredded Cheddar cheese
1/4 tsp. dry mustard
2 c. small bread cubes

Beat egg whites until stiff but not dry. Beat egg yolks until thick. Blend in soup, cheese and mustard; stir in bread cubes. Fold in egg whites. Spoon into 1 1/2-quart casserole dish.

Bake at 325 degrees for 1 hour.