Tuna Puff Casserole
1 (6 1/2 or 7 oz) can tuna, drained and flaked1 can cream of mushroom soup
1c. soft bread cubes
1/2c. diced celery
1 Tb minced onion
1/4 c. chopped ripe olives
1/2 tsp. lemon juice
1/4tsp red pepper sauce
1/4 c. mayo
4 eggs, separated
1/3c. water
dash of red pepper sauce
Blend 1/2 can of soup with tuna. Combine tuna mixture with bread cubes, celery, onion, olives, lemon juice, red pepper sauce and mayo. Add egg yolks and mix well. Add dash of red pepper sauce to egg whites and beat until stiff but not dry. Fold gently into tuna soup mixture, turn into 1 1/2 qt baking dish and bake at 325 deg for 35-40 minutes or until set. In a small saucepan combine remaining soup with 1/3c. water. mix until heated. Serve as sauce for casserole.
6 servings
from the kitchen of Steph