Tuna 'N Rice Souffle
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Canned tuna||7 Ounce, drained (1 Can)|
|Cooked rice||1 Cup (16 tbs)|
|Pimiento||1⁄4 Cup (4 tbs), chopped|
|Parsley||2 Tablespoon, chopped|
Heat and stir the soup over low heat.
Add tuna, rice, pimiento, and parsley; heat through.
Remove from heat.
Beat egg whites till stiff.
Beat egg yolks till thick and lemon-colored; gradually stir in tuna mixture.
Pour mixture slowly onto beaten egg whites, folding together thoroughly.
Pour into ungreased 2-quart casserole.
Bake in moderate oven (350°) 30 to 35 minutes or till mixture is set in center.
Serve at once.
Pass lemon wedges, if desired.