1 C. sliced mushrooms
1/4 C. chopped onions
1 T. Butter or Margarine
2 T. all-purpose flour
1 C. skim milk
3 1/4 oz. drained, flaked canned solid white tuna in water
1/2 tsp. dried dill weed
1/8 tsp. fresh ground black pepper
8 oz. Egg Beaters 99% Real Egg Product

In medium saucepan, over medium-high heat, cook mushrooms and onion in margarine for 2 to 3 minutes or until tender; blend in flour. Gradually add skim milk, stirring constantly until mixture thickens and boils. Remove from heat, stir in tuna, dill and pepper. In medium bowl, with electric mixer at high speed, beat egg beaters for 3 minutes. Gently fold in tuna mixture. Pour into greased 1-quart soufflé or casserole dish. Bake at 325 degrees F. for 40 to 45 minutes or until puffed and golden. Serve immediately.