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Tuna 'N Rice Souffle

Ingredients
  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
  Egg whites 4
  Egg yolks 4
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tuna
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes

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4.23
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1036 Calories from Fat 341

% Daily Value*

Total Fat 38 g58.4%

Saturated Fat 10.4 g52.2%

Trans Fat 0 g

Cholesterol 784.6 mg261.5%

Sodium 2033.1 mg84.7%

Total Carbohydrates 80 g26.8%

Dietary Fiber 4.1 g16.5%

Sugars 8.8 g

Protein 89 g178%

Vitamin A 96.8% Vitamin C 134.4%

Calcium 19.8% Iron 61.8%

*Based on a 2000 Calorie diet

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Tuna 'N Rice Souffle Recipe