Tomato Cheese Souffle

Directions

1. 1
   Cook tomato juice and tapioca one minute, stirring constantly. Add cheese, seasonings and butter; stir until cheese is melted. Cool slightly.
2. 2
   Stir in well beaten egg yolks and fold in stiffly beaten egg whites.
3. 3
   Turn into greased casserole and place in pan of hot water.
4. 4
   Bake in a 350° oven for 45 minutes, depending on depth of casserole.
5. 5
   A long shallow one will have a brown crusty top and requires less time.
6. 6
   Serve with green salad and French bread for lunch.