4 egg whites
¼ tsp cream of tartar
4 egg yolks
1 can cheddar cheese soup, heated—don’t boil

In large mixing bowl, beat the egg whites until foamy.  Add cream of tartar, and continue beating until stiff.  In a separate bowl, beat the egg yolks until thick.  Gradually stir in heated soup.  Gently fold soup mixture into egg whites. 
Bake in a 1 ½ qt. baking dish (placed in a large pan containing 1 inch hot water) at 350 for 1 hour. 
Serve immediately with warmed diced tomatoes seasoned with garlic salt.