Struggle Meal Solutions (Furloughed Employees Edition): Tuna Broccoli Soufflé

Yields 6 servings

Time 1 hour 20 minutes

4 T butter or margarine

1/4 c all-purpose flour

1 1/4 c milk

1 10-oz package frozen chopped broccoli thawed and squeezed dry

1 6 1/2 can of tuna, drained and flaked

6 eggs, separated

1. Prepare sauce: In 2 quart saucepan over medium heat, melt butter or marinade; stir in flour and salt until well blended; cook, stirring constantly, until mixture thickens and is smooth. Stir in chopped broccoli and Tuna. Remove saucepan from heat.

2. In a small bowl, beat egg yolks slightly; beat in a small amount of hot Tuna mixture. Gradually stir egg-yolk mixture into Tuna mixture in saucepan until blended, stirring rapidly to prevent lumping; set aside.

3. Preheat oven to 325°F. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form. With rubber spatula, gently fold tuna mixture into beaten egg whites. Pour mixture into ungreased 2 quart soufflé dish. Bake 45 minutes or until soufflé is puffy and brown. Serve immediately.

265 calories per serving. A good source of Vitamin C and A, calcium, iron

*recipe courtesy Good Housekeeping

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