Tuna Hot Rice Souffle

• 1 can cream of mushroom soup
• 1 (6 1/2 oz.) can tuna, drained
• 2 c. cooked rice
• 2 Tbsp. grated onion
• 2 Tbsp. diced pimento
• 2 Tbsp. parsley
• 1/2 c. shredded cheese
• 4 egg yolks, slightly beaten
• 4 egg whites, stiffly beaten
• 1 lb. chopped/diced chicken or turkey
• 1 lb. frozen mixed vegetables
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 onion, chopped
• 1 c. water
• salt and pepper to taste
• canned biscuits, rolled out and cut into strips or homemade biscuit rolled out and cut into strips

1. Combine meat, vegetables, chopped onion, undiluted soups, salt and pepper.
2. Mix well.
3. Add 1 cup water.
4. Put in greased 9 x 12-inch pan.
5. Cover with dough strips, leaving just a small space between strips.
6. Place several dollops of margarine on top of dough to add in seasoning and browning.
7. Bake at 350u0b0 until mixture is bubbling and dough is golden brown.
8. If meat/vegetable mixture appears too thick under crust, add a little more water to edge of pie or between dough strips and let water absorb.

cream of mushroom soup, tuna, rice, onion, pimento, parsley, shredded cheese, egg yolks, egg whites, chicken, vegetables, cream of mushroom soup, cream of celery soup, onion, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=176208 (may not work)