Easy Souffle

1 (10 3/4 ounce) can Campbell's Condensed Cream of Celery Soup
1 cup shredded sharp process cheese
6 eggs, separated

In 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 soufflé is brown.

Serve immediately.