Tuna Puff

April 20, 2010
0 Ratings
  • Serves 4, nowadays
Author Notes

After my mother died, I was going through her wooden recipe box and discovered a treasure trove of recipes from her, her mother and her grandmother. Gram Norcross, my great-grandmother, lived until I was thirteen. Four generations of women in our family have made her recipe. It interested me to read my grandmother's comment at the bottom of the recipe, noting that it fed 5 people with second helpings! Portion sizes were so different in those days. I love the old-fashioned name. —Lizthechef

What You'll Need
  • 1/2 cup grated American cheese
  • 1 can condensed cream of mushroom soup
  • 3 eggs, separated
  • 1 cup soft bread crumbs, tightly packed
  • 1 6 oz. can of tuna or salmon
  1. Add cheese to soup and heat until cheese has melted. Remove from heat. Preheat oven to 350 degrees.
  2. Beat egg yolks slightly - then add a little of the mixture to them and mix well. Then stir in the rest of the yolks into the cheese mix. Add bread crumbs and tuna.
  3. Beat egg whites until stiff and fold into mixture. Pour into 2 quart casserole and bake for 45 minutes.

See what other Food52ers are saying.

  • Lizthechef
  • trishthedish
  • drbabs
  • theresa94010

4 Reviews

theresa94010 January 1, 2012
If this was titled "Salmon Souffle" it might have received more attention. Canned salmon would be more suitable than tuna in my opinion. Will give the receipt a try, good for lunch or as a first course.
Lizthechef April 20, 2010
With all respect to Gram, Moo Moo and Mama, I think this works better with a little chilled, poached salmon - and some cheese other than American. Bechamel sauce is nice too. But I wanted to post this to honor the 3 Moms behind this. Thanks!
trishthedish April 20, 2010
this is the perfect comfort food - I can hardly wait to make it!
drbabs April 20, 2010
Great photos!