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Easy Souffle

1 (10 3/4 ounce) can Campbell`s Condensed Cream of Celery Soup
1 cup shredded sharp process cheese
6 eggs, separatedIn saucepan, combine soup and cheese. Heat slowly until cheese melts. Stir occasionally. Remove from heat. Beat egg yolks until thick and lemon-colored; gradually stir in soup mixture.In large bowl, using clean beater, beat egg whites until stiff peaks form; fold in soup mixture. Pour into ungreased 2-quart casserole. Bake at 300 degrees F for 1 hour to 1 hour 15 minutes or until souffl? is brown.Serve immediately.Makes 4 to 6 servings.

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