Tuna Souffle

• 1 can grated tuna (7 oz.)
• 1 Tbsp. melted butter
• 2 Tbsp. finely chopped green pepper
• 1/3 c. finely chopped celery
• 1/2 onion, chopped
• 3/4 c. milk
• 2 Tbsp. quick cooking tapioca
• 2 eggs, separated
• 1/4 tsp. salt
• 1/2 tsp. sugar

1. Saute green pepper and onion in butter until tender (not brown).
2. Combine tapioca with milk and slightly beaten egg yolks. Cook until it comes to boil, stirring constantly.
3. Add seasonings and mix with drained tuna, green pepper, onion and celery.
4. Beat egg whites until stiff, but not dry and fold in tuna mixture. Pour into buttered 1-quart casserole.
5. Place in pan of water and bake in 300u0b0 oven for about 1 hour and 15 minutes.
6. Serve with parsley and butter sauce.
7. Can also be made with crab meat.

tuna, butter, green pepper, celery, onion, milk, tapioca, eggs, salt, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944318 (may not work)