Stir the soup, cream, egg yolks, sugar, lemon zest and rum extract in a large bowl until the mixture is smooth. Stir in the noodles, raisins and almonds.Beat the egg whites in a large bowl until soft peaks form, using an electric mixer at high speed. Gently fold them into the noodle mixture. Spoon into a greased 2-quart shallow baking dish.Bake at 350°F. for 40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes.
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup1.333 cups heavy cream4 egg, separated0.5 cup sugar0.5 teaspoon grated lemon zest0.25 teaspoon rum extract10 ounces (about 5 cups) medium egg noodles, cooked and drained0.333 cup raisins0.25 cup toasted, slivered almonds
Flour tortillas rolled up with picante-sea...
Our recipe for Instant Pot® Chicken Rice ...
This soup takes ordinary ingredients, like...
Prepared puff pastry dough makes it easy t...