1 can cream of asparagus soup
6 egg yolks
1 can shredded American cheese
6 egg whites

Heat soup slowly. Add and cook, stirring constantly until cheese is melted. Add egg yolks. Cool. Fold in stiffly beaten egg whites. Pour into an ungreased 2 quart casserole. Bake in slow oven (300 degrees) for 1 hour. Serve immediately. Serves 6.