Tuna Rice Soufflé
This tuna rice soufflé is one of my favorites to make during Lent, but it is also a light meal that is perfect for summer!
Tuna Rice Soufflé
Ingredients
- 1 can cream of mushroom soup1 can tuna, drained and flaked1 cup cooked rice4 eggs separatedOptional1/2c pimento1 Tbsp snipped parsley
- 1 can cream of mushroom soup
- 1 can tuna (drained)
- 1 cup cooked rice
- 4 eggs separated
- ½ cup pimentos (optional)
- 1 Tbsp parsley
- shredded mozzarella or parmesan cheese (for topping)
Instructions
- In a saucepan, heat and stir soup, tuna, rice, pimento and parsley. Heat through.
- Beat egg whites to stiff peaks; set aside.
- Beat yolks until thick and lemon colored.
- Slowly stir yolks into tuna mixture.
- Fold in beaten egg whites.
- Pour into a 2 quart soufflé dish. (I use a 9×9 casserole pan.)
- Bake at 350 for 30-35 minutes.
- Goes well served with shredded mozzarella or parmesan cheese on top. Also with a side salad.
I was so excited to finally track down this recipe that comes from the red and white checkered Better Homes Cookbook. My mom got the book when she married in 1958 and it was the first recipe that I ever made…45 years ago! It’s still one of my favorites.
That’s so cool! My mom has that cook book and that’s where I got it from. I have stolen more than one recipe from that book 🙂