1 can condensed cream of mushroom soup

1 6 1/2 or 7 oz. can Tuna (1 cup) – drained

1 cup cooked rice

1/2 cup chopped pimento

1 Tbs. chopped parsley

*******

4 egg whites

4 egg yolks

 

heat and stir the soup over low heat. Add tuna, rice, pimento, and parsley.; heat through.

Remove from heat

beat egg yolks till thick and lemon coloured; gradually stir in tuna mixture. Pour mixture slowly onto beaten egg whites, folding together thoroughly.

Pour into ungreased 2 quart cassarole. Bake in moderate oven (350*) for 30 -35 minutes or til mixture is set in centre.

Serve at once. Pass lemon wedges if desired.

Yield 6 servings

 

– Pat Metcalf

Isaiah 45:2,3