TUNA SOUFFLE RECIPES

Steps:

• Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
• Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
• Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
• Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
• Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

Steps:

• Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimiento, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.
• Bake for 20 minutes or until the tuna mixture is hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.
• Bake for 5 minutes or until the bread crumbs are golden brown.
• Serving Suggestion: Serve with your favorite vegetable combination. For dessert serve ice cream.
• Substitute Campbell's® Condensed Cream of Mushroom Soup for the Cream of Celery.
• To melt the butter, remove the wrapper and place the butter into a microwavable cup.  Cover and microwave on HIGH for 30 seconds.Using Campbell's® Condensed 98% Fat Free Cream of Celery Soup: Calories 314, Total Fat 9g, Saturated Fat 4g, Cholesterol 65mg, Sodium 710mg, Total Carbohydrate 34g, Dietary Fiber 3g, Protein 23g, Vitamin A 18%DV, Vitamin C 11%DV, Calcium 7%DV, Iron 14%DV