2 cans tuna, drained
1 can cream of mushroom soup
1/2 tsp. dry mustard
2 tbsp. dried parsley flakes
1 c. grated Cheddar cheese

Heat this mixture until the cheese melts. Separate 4 eggs. Beat the whites until stiff. Beat the yolks until light. Stir the yolks into the tuna mixture. Fold the whites in. Bake in a 2 quart casserole or souffle dish greased and dusted with Parmesan cheese at 350 degrees for about 25 minutes. To check for doneness, gently shake the pan; middle should be firm. Serve immediately.