One 10.5 oz. can cream of musroom soup
One 6.5 oz. can chunk tuna in water, drained
1 cup cooked instant rice
1/4 cup diced pimiento
2 Tbsp. chopped parsley
3/4 cup shredded American Cheese
4 eggs, separated
Directions:
Preheat oven to 350 degrees. Prepare rice according to package directions. Combine the soup, tuna, rice, pimiento and parsley in a saucepan and heat thoroughly. Set aside. Beat the egg yolks until thick and lemon-colored. In a separate bowl, beat egg whites until stiff peaks form. Stir the shredded cheese into the tuna mix and gradually add egg yolks. Fold egg whites into the tuna mix until just blended. Bake in an ungreased 2-quart casserole for 30 to 35 minutes. Serve immediately. Serves 6. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Thursday January 18th, 2007
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