If you love garlic this is the recipe for you!! This is great for a brunch or unusual side dish.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.

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  • Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.

  • Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.

  • Bake in preheated oven for 50 minutes.

Nutrition Facts

336.6 calories; protein 15.4g 31% DV; carbohydrates 12.9g 4% DV; fat 25.4g 39% DV; cholesterol 160.1mg 53% DV; sodium 1302.2mg 52% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/29/2002
I think this recipe would be better with less salt. I found it almost to salty to eat Read More
(2)

Most helpful critical review

Rating: 1 stars
11/26/2003
While salty I didn't have a problem with that. My problem was using the condenced soup as a short cut there is no brand specification which can lead this recipe well astray from it's intent. Also I don't believe a real souffle can make up for the lack of real skill going into it with a condenced soup as a replacement for eggs and cream. I also seriously suggest adding another spice or veggie into this recipe to lighten it a bit. How about some dry mustard or paprika? Also some shallots and/or minced onions added to the butter to saute fits well. Also about 1 cup sifted flour to this mixture helps firm and set up the souffle and add a slight crust. Read More
(2)
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 2 stars
08/29/2002
1.5tsp is WAY too much salt for this recipe at least with British condensed soup and British cheddar cheese. MAYbe.5tsp... but this was inedible. Read More
(2)
Rating: 1 stars
11/25/2003
While salty I didn't have a problem with that. My problem was using the condenced soup as a short cut there is no brand specification which can lead this recipe well astray from it's intent. Also I don't believe a real souffle can make up for the lack of real skill going into it with a condenced soup as a replacement for eggs and cream. I also seriously suggest adding another spice or veggie into this recipe to lighten it a bit. How about some dry mustard or paprika? Also some shallots and/or minced onions added to the butter to saute fits well. Also about 1 cup sifted flour to this mixture helps firm and set up the souffle and add a slight crust. Read More
(2)
Rating: 4 stars
08/29/2002
I think this recipe would be better with less salt. I found it almost to salty to eat Read More
(2)
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Rating: 2 stars
11/19/2015
We altered the salt as suggested but after an hour it was still runny and not set. Will not make again. Read More