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)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Eggs||4 , separated|
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.