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Tuna Vegetable Souffle

1 (10 oz.) package frozen mixed vegetables, cooked and drained
1/4 cup chopped green pepper
2 Tbsp. chopped pimiento (optional)
1 Tbsp. minced onion
2 (7 oz.) cans Tuna, drained and flaked
Instant mashed potatoes
1/2 cup mayonnaise
4 eggs, separated

Combine first 5 ingredients in large bowl. Prepare 4 servings of potatoes, omitting butter. Fold in mayonnaise. Add egg yolks, one at a time; beat until fluffy. Stir into vegetable mixture. Beat egg whites until stiff and fold in. Pour into greased 1 1/2 quart casserole. Bake at 350 F about 1 hour. Serve at once.

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