Tuna Rice Casserole

1 (6 1/2 or 7 oz.) can Tuna
1 (10 1/2 oz.) can condensed cream of celery or mushroom soup
3/4 cup uncooked packaged precooked rice (Minute Rice)
1/4 cup milk
2 egg yolks, slightly beaten
1 Tbsp. lemon juice
2 Tbsp. canned pimento, chopped
2 tsp. instant minced onion, or chopped real onion
2 egg whites, stiffly beaten
1/2 cup milk
1 Tbsp. snipped parsley

Drain Tuna and break in chunks; combine with half the soup and next 6 ingredients. Fold in egg whites. Turn into greased baking dish. Bake at 350 F for 20 to 25 minutes or until set. Heat remaining soup with 1/2 cup milk and parsley. Spoon over serving of Tuna.

Serves 6

Tuna Rice Casserole printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.