1/4 c. butter
1/3 c. flour
1 1/4 c. milk
4 eggs, separated
1 tsp. chopped onion
1/4 tsp. salt
dash of pepper
2 tbsp. chopped parsley
7 oz. tin tuna fish

Melt butter; blend in flour until smooth. Gradually add milk; cook over low heat until sauce boils and thickens, stirring constantly. Thoroughly beat egg yolks. Add white sauce, gradually stirring to keep smooth. Add onion, salt, pepper, parsley and flaked tuna. Cool slightly. Carefully fold in stiffly beaten egg whites. Pour into ungreased 6-cup casserole.

Bake at 325°F about 1 hour or until puffy and high and delicately browned on top. Serve immediately.

Makes 5 generous servings.