|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Cooked turkey/Chicken||2 Cup (32 tbs)|
|Chicken noodle soup||10 1⁄2 Ounce|
|Light cream||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||3 Ounce, drained (Or Pieces, 1 Can)|
|Diced pimiento||2 Tablespoon|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Eggs||4 , separated|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
In a large pan, saute the onion and celery in butter.
Add the turkey, soup, cream, mushrooms, pimiento, almonds, salt, and pepper; blend well.
Cook over low heat just until hot.
Pour into a buttered 2-quart casserole.
Beat the egg yolks, add cheese; fold in egg whites, beaten until stiff, but not dry.
Pour egg-cheese mixture over top of casserole.
Bake, uncovered, in a moderate oven (350°) for 30 minutes.
Makes 6 servings.