Salmon Mushroom Souffle

posted by Schmitty 05-02-99 12:52 AM

Salmon Mushroom Souffle

1 (10 1/2 ounce) can cream of celery soup
6 eggs separated
1 (8 oz can) sliced button mushrooms drained
1 (1 pound) can pink salmon - drained

Heat soup in saucepan over low heat til simmering stirring frequently. Beat egg yolks til thick and lemon colored; stir small amount of soup into yolks. Stir egg yolk mixture slowly into soup. Beat egg whites til stiff but not dry. Fold egg whites and mushrooms into soup mixture, blending well.

Flake salmon into 2 quart casserole or souffle dish. Pour egg white mixture over salmon. Bake at 350 degrees for 1 hour. Serve at once. 6 servings.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line