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!
Amanda is a co-founder of Food52.
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.