*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
In large bowl, mix together sour cream, milk and egg yolks. Place 2 of the egg whites in small, deep mixing bowl; reserve remaining egg white, covered in small bowl.
To sour cream mixture add cereal, tuna, onion, celery, 1 tbsp (15 mL) of the parsley, lemon juice, salt and pepper. Beat the 2 egg whites with electric mixer until stiff but not dry; fold into tuna mixture. Spread in 25 x 15 x 5 cm (10 x 6 x 2-inch) baking pan or 1.5 L/6 cup casserole.
Bake at 190 degrees C (375 degrees F) about 30 minutes or until knife inserted in centre comes out clean.
In small bowl, mix together mayonnaise and mustard; cover and set aside. About 5 minutes before tuna bake is done, beat remaining egg white until stiff but not dry and fold into mayonnaise mixture. Spread over hot tuna and return to oven. Bake 5 minutes longer or until topping is set. Sprinkle with remaining parsley. Cut into squares and serve immediately.
Whenever cooking with raw meats, ensure safe internal temperature is reached.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.