Tuna Vegetable Souffle - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen vegetables, cooked
1/4 c. chopped pimiento
1 Tbsp. minced onion
2 cans tuna, drained
instant mashed potatoes
1/2 c. mayonnaise
4 eggs, separated

Preparation

Combine first 5 ingredients in large bowl.
Prepare 4 servings of potatoes, omitting butter.
Fold in mayonnaise.
Add egg yolks, one at a time; beat until fluffy.
Stir into vegetable mixture.
Beat egg whites until stiff and fold in.
Pour into greased 1/2-quart casserole.
Bake at 350\u00b0 for 1 hour or until knife inserted in center comes out clean.
Makes 6 servings.