Recipe: Tuna Vegetable Souffles

Tuna Vegetable Souffle

1 (10 oz.) pkg. frozen mixed vegetables, cooked and drained
1/4 c. chopped green pepper
2 Tbsp. chopped pimento
2 Tbsp. minced onion
2 (7 oz.) cans tuna, drained and flaked
1/2 c. mayonnaise
4 eggs, separated
2 c. mashed potatoes

Beat egg yolks until fluffy. Combine all ingredients except egg whites and mix well. Beat egg whites until stiff and fold into mixture. Pour into a well greased 1 1/2 quart casserole dish and bake at 350 degrees for 1 hour or until knife inserted in center comes out clean.

Tuna Vegetable Souffle

1 (10 oz.) pkg. frozen mixed vegetables, cooked and drained
1/4 c. chopped green pepper
2 Tbsp. chopped pimento
1 Tbsp. minced onion
2 (7 oz.) cans tuna, drained and flaked

Combine in a large bowl. Prepare 4 servings of instant mashed potatoes, omitting butter. Fold in 1/2 cup mayonnaise. Add 4 egg yolks one at a time; beat until fluffy. Stir into vegetable mixture. Beat 4 egg whites until stiff; fold into mixture. Pour into greased 1 1/2-quart casserole. Bake at 350 degrees for 1 hour or until knife inserted comes out clean. Serve at once. Makes 6 servings.