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 9x9 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.