From Sandi's Recipe File - Tuna Rice Souffle

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"Tuna Rice Souffle"

Recipe Source:
Fish & Seafood Recipes from
Better Homes and Gardens

Serving Size: Makes 4 servings

Amount Ingredient

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.

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