My mom used to make this all the time when I was growing up, then I made it for my husband but used canned chicken instead because he is not a fan of tuna.
It’s a great little casserole and I have never seen this recipe anywhere else, I don’t know where my mother got it. Hope you enjoy it!
Servings: 6Prep Time: 20 minutes Cook Time: 40 minutes
1 can condensed cream of mushroom soup (10 3/4 oz)
1 cup shredded American cheese (or 9 slices)
1 1/2 cup cooked rice
2 (about 7 oz) cans tuna, drained & flaked
(or sub canned chicken, drained & chopped)
1/4 tsp. black pepper
3 eggs, separated
Combine soup and cheese in a large sauce pan; heat slowly, stirring until cheese melts completely, remove from heat. Stir in rice, tuna and pepper. Beat egg yolk in a small bowl; slowly stir into tuna mixture. Beat egg whites until they form firm peaks in a small bowl; fold into tuna mixture until no streaks of white remain.
Pour into an 8x8x2 baking dish spreading top evenly, bake for 40 minutes in a 350 degree oven.
Serves 6 (it will puff up and brown then fall some when you take it out of the oven, let it cool for 5 minutes before cutting).
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