Tuna Hot Rice Souffle - cooking recipe

Ingredients

1 can cream of mushroom soup
1 (6 1/2 oz.) can tuna, drained
2 c. cooked rice
2 Tbsp. grated onion
2 Tbsp. diced pimento
2 Tbsp. parsley
1/2 c. shredded cheese
4 egg yolks, slightly beaten
4 egg whites, stiffly beaten
1 lb. chopped/diced chicken or turkey
1 lb. frozen mixed vegetables
1 can cream of mushroom soup
1 can cream of celery soup
1 onion, chopped
1 c. water
salt and pepper to taste
canned biscuits, rolled out and cut into strips or homemade biscuit rolled out and cut into strips

Preparation

Combine meat, vegetables, chopped onion, undiluted soups, salt and pepper.
Mix well.
Add 1 cup water.
Put in greased 9 x 12-inch pan.
Cover with dough strips, leaving just a small space between strips.
Place several dollops of margarine on top of dough to add in seasoning and browning.
Bake at 350\u00b0 until mixture is bubbling and dough is golden brown.
If meat/vegetable mixture appears too thick under crust, add a little more water to edge of pie or between dough strips and let water absorb.