fine dry breadcrumbs for dusting
one 10-ounce can condensed cream of celery soup
4 large eggs, separated
one 4-ounce can tuna, drained and flaked
1/2 cup shredded Cheddar cheese
1/2 cup frozen mixed vegetables
1 tablespoon chopped fresh dill
1/2 teaspoon cream of tartar
Lightly grease the bottom and sides of a 1 1/2-quart souffle dish, sprinkle with the breadcrumbs, and set aside. In a medium bowl combine the soup, the egg yolks, the tuna, the Cheddar, the vegetables, and the dill. In the large metal bowl of an electric mixer beat the egg whites with the cream of tartar at high speed until stiff but not dry. Genly fold one-quarter of the beaten egg whites into the soup mixture. Then, gently fold the soup mixture into the remaining egg whites. Pour the mixture into the prepared dish, and bake in the middle of a preheated 350`F oven for 35 to 40 minutes, or until the top is puffy and golden and the center jiggles slightly when shaken. Serve immediately.