Cooking Directions

• 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.

Ingredients

• 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 1.333 cups heavy cream
• 4 egg, separated
• 0.5 cup sugar
• 0.5 teaspoon grated lemon zest
• 0.25 teaspoon rum extract
• 10 ounces (about 5 cups) medium egg noodles, cooked and drained
• 0.333 cup raisins
• 0.25 cup toasted, slivered almonds