Tuna Rice Bake

Here the classic tuna rice bake gets an update with broccoli cheese soup and roasted red peppers. Squeeze lemon over the dish—it adds a nice zing, especially if you use the salmon option.



PREP: 25 minutes
BAKE: 30 minutes
OVEN: 350°F
MAKES: 6 servings

INGREDIENTS
1 10 ¾ -ounce can condensed broccoli cheese soup
1 cup cooked white rice
¼ cup chopped bottled roasted red sweet pepper
2 teaspoons dried parsley flakes, crushed
4 beaten egg yolks
1 6-ounce can tuna or skinless, boneless salmon, drained and flaked
4 egg whites
Lemon wedges (optional)

PREPARATION
1. In a medium saucepan combine soup, cooked rice, roasted sweet pepper, and parsley; cook and stir over medium heat until heated through. Remove from heat. Gradually stir into egg yolks. Fold in tuna or salmon; set aside.
2. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold about 1 cup of the beaten egg whites into tuna mixture. Fold in remaining beaten whites. Spoon into an ungreased 2-quart casserole.
3. Bake, uncovered, in a 350°F oven for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve immediately. If desired, pass lemon wedges to squeeze over each serving.

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