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| Fine dry bread crumbs or grated Parmesan cheese | ||||
| 1 | can (10 oz/284 mL) cream of celery soup, undiluted | 1 | ||
| 4 | eggs, separated | 4 | ||
| 1 | can (4 oz/104 g) tuna, well drained and flaked | 1 | ||
| 1/2 | cup | grated Cheddar cheese | 125 | mL |
| 1/2 | cup | frozen mixed vegetables (optional) | 125 | mL |
| 1 | tbsp | chopped fresh dill or 1/2 tsp (2 mL) dried dill | 15 | mL |
| 1/2 | tsp | cream of tartar | 2 | mL |
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| Lightly grease or spray bottom and sides of four individual soufflé dishes or a 1.5 qt (1.5 L) soufflé dish or straight-sided casserole dish. Dust with crumbs and set aside. In medium bowl, combine soup, egg yolks, tuna, cheese, vegetables and dill. In large bowl, beat egg whites with cream of tartar at high speed until stiff, but not dry. Gently fold about 1/4 of the beaten egg whites into the soup mixture. Then gently fold the soup mixture into the remaining beaten egg whites. Pour into prepared dishes. Bake in preheated 350°F (180°C) oven for 35 to 40 minutes, until tops are puffy and golden, and centre jiggles slightly when gently shaken. Serve immediately. |
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