Tuna Souffle

Tuna Souffle
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Tuna Souffle ingredients

  • 1 c Mushroom
  • 1⁄4 c Onion
  • 1 T FLEISCHMANN'S Margarine
  • 2 T All-purpose flour
  • 1 c Skim Milk
  • 3 1⁄4 oz canned solid white tuna in w
  • 1⁄2 t Dried dill weed
  • 1⁄8 t Fresh ground black pepper
  • 8 oz Egg Beaters 99% Real Egg Pro

Cooking Tuna Souffle

1. In medium saucepan, over medium-high heat, cook mushrooms and onion in margarine for 2 to 3 minutes or until tender; blend in flour.
2. Gradually add skim milk, stirring constantly until mixture thickens and boils.
3. Remove from heat, stir in tuna, dill and pepper.
4. In medium bowl, with electric mixer at high speed, beat EGG BEATERS for 3 minutes.
5. Gently fold in tuna mixture.
6. Pour into greased 1-quart souffle or casserole dish.
7. Bakei at 325

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