10 3/4 ounce can condensed cream of mushroom soup
6 1/2 ounce can tuna, drained and flaked
1 cup cooked rice
1/4 cup chopped pimiento
2 tablespoons snipped parsley
4 egg yolks
4 egg whites

Preparation Instructions:

In saucepan heat and stir condensed soup. Stir in tuna, cooked rice, pimiento, and parsley; heat through. Beat yolks till thick and lemon colored; slowly stir in tuna mixture. Beat egg whites till stiff peaks form. Fold tuna mixture into beaten egg whites. Turn into an ungreased 2 quart souffle dish. Bake, uncovered, in 350 degree oven for 30 to 35 minutes or till knife inserted near center comes out clean. Serve immediately. Makes 4 servings.