Ingredients
|
1
|
can
|
(10 3/4 oz.) condensed cream of mushroom soup
|
|
1
|
can
|
(7 oz.) tuna packed in water, drained and flaked
|
|
1
|
cup
|
Carolina® White Rice
|
|
2
|
Tbsps
|
onion, grated
|
|
2
|
Tbsps
|
pimiento, diced
|
|
2
|
Tbsps
|
parsley, chopped
|
|
1/2
|
cup
|
Cheddar cheese, shredded
|
|
4
|
|
egg yolks, slightly beaten
|
|
4
|
|
egg whites, stiffly beaten
|
Cooking Directions
Preheat oven to 350°F. Prepare rice according to package directions. In a saucepan, combine soup, tuna, prepared rice, onion, pimento, and parsley. Heat thoroughly. Remove from heat and stir in cheese. Gradually stir beaten egg yolks into soup mixture. Gently fold in beaten egg whites. Pour into a 2-quart casserole; set in a pan of water. Bake at 350°F for 30 to 34 minutes or until firm.