in 1 qt. saucepan combine soup, cheese, and red pepper over low heat until cheese is melted; stirring occasionally

remove from heat

in large bowl with mixer at high, speed beat egg whites until stiff peaks form, set aside

in small bowl with mixer at high beat egg yolks until thick and lemon colored, gradually stir in soup mixture; then fold into beaten egg whites

pour into ungreased 2 qt. casserole or souffle dish

bake at 300 for 1hr or until lightly browned

serve immediately