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Baken Tuna Salad Souffle

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Recipe

 

Yield

servings

Prep

15 min

Cook

75 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
7 ounces tuna, canned
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½ cup onions
minced
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½ cup celery
minced
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¼ cup sweet bell peppers
minced
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6 slices french bread
1/2 inch thick
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¼ cup mayonnaise
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¼ cup cheddar cheese
diced
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1 cup milk
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4 large eggs
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8 ounces tomato sauce
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½ teaspoon seasoned salt
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Ingredients

Amount Measure Ingredient Features
202.3 ml/g tuna, canned
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118 ml onions
minced
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118 ml celery
minced
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59 ml sweet bell peppers
minced
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6 slices french bread
1/2 inch thick
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59 ml mayonnaise
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59 ml cheddar cheese
diced
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237 ml milk
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4 large eggs
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231.2 ml/g tomato sauce
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2.5 ml seasoned salt
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Directions

Drain oil from Tuna into a skillet.

Add onions, celery and peppers and sauté until soft.

Add Tuna and toss to mix. Set aside .

Spread bread slices with Mayonnaise and cut into small cubes.

In 1½ Qt casserole arrange layers of half of bread cubes, half tuna mix, half cheese.

Repeat using remainder.

Combine eggs with milk.

Stir in Tomato Sauce gradually and salt.

Mix well.

Pour over casserole, pressing to gently immerse all ingredients.

Let stand 10 minutes.

Bake 1 hour at 350℉ (180℃) F until golden brown and puffy.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 22945% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 230mg 77%
Sodium 624mg 26%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 36g
Vitamin A 14% Vitamin C 16%
Calcium 12% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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