- 1 can cream of mushroom soup
- 2 oz. mild cheese
- 3 eggs, separated
- 2 cup soft bread crumbs
- 1 1/2 cups flaked cooked fish (like bass, halibut, flounder, trout, pike, etc.)
Put soup into a saucepan. Add cheese and heat until it has melted. Stir in one egg yolk at a time and mix thoroughly. Remove from fire and add the soft bread crumbs and fish. When cool, fold in the beaten egg whites. Pour into buttered casserole and bake about 50 minutes in a moderate 350 degree F oven. Makes 6 servings.
By Robin from Washington, IA
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