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Tuna Rice Soufflé on a plate with a side salad

Tuna Rice Soufflé

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

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)

Method
 

  1. In a saucepan, heat and stir soup, tuna, rice, pimento and parsley. Heat through.
  2. Beat egg whites to stiff peaks; set aside.
  3. Beat yolks until thick and lemon colored.
  4. Slowly stir yolks into tuna mixture.
  5. Fold in beaten egg whites.
  6. Pour into a 2 quart soufflé dish. (I use a 9x9 casserole pan.) 
  7. Bake at 350 for 30-35 minutes.
  8. Goes well served with shredded mozzarella or parmesan cheese on top. Also with a side salad.