by Lizthechef
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my 73 recipes »
Lizthechef's Notes:
Expand1/2 cup grated American cheese Ask a question about this ingredient
1 can condensed cream of mushroom soup Ask a question about this ingredient
3 eggs, separated Ask a question about this ingredient
1 cup soft bread crumbs, tightly packed Ask a question about this ingredient
1 6 oz. can of tuna or salmon Ask a question about this ingredient
Add cheese to soup and heat until cheese has melted. Remove from heat. Preheat oven to 350 degrees.
Ask a question about this stepBeat egg yolks slightly - then add a little of the mixture to them and mix well. Then stir in the rest of the yolks into the cheese mix. Add bread crumbs and tuna.
Ask a question about this stepBeat egg whites until stiff and fold into mixture. Pour into 2 quart casserole and bake for 45 minutes.
Ask a question about this stepWith all respect to Gram, Moo Moo and Mama, I think this works better with a little chilled, poached salmon - and some cheese other than American. Bechamel sauce is nice too. But I wanted to post this to honor the 3 Moms behind this. Thanks!
this is the perfect comfort food - I can hardly wait to make it!
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
If this was titled "Salmon Souffle" it might have received more attention. Canned salmon would be more suitable than tuna in my opinion. Will give the receipt a try, good for lunch or as a first course.