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Tuna 'N Rice Souffle

Meat.Bible's picture
Ingredients
  Condensed cream of mushroom soup 1 Can (10 oz)
  Canned tuna 7 Ounce, drained (1 Can)
  Cooked rice 1 Cup (16 tbs)
  Chopped pimiento 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon
  Eggs 4 , separated
Directions

Heat and stir soup over low heat; add next 4 ingredients and heat.
Beat egg whites till stiff.
Beat egg yolks till thick and lemoncolored; gradually stir in tuna mixture.
Fold into egg whites.
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 with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tuna
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
6

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