Baken Tuna Salad Souffle
Yield
servingsPrep
15 minCook
75 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces | tuna, canned |
|
| ½ | cup |
onions
minced |
|
| ½ | cup |
celery
minced |
|
| ¼ | cup |
sweet bell peppers
minced |
*
|
| 6 | slices |
french bread
1/2 inch thick |
*
|
| ¼ | cup | mayonnaise |
|
| ¼ | cup |
cheddar cheese
diced |
*
|
| 1 | cup | milk |
|
| 4 | large | eggs |
|
| 8 | ounces | tomato sauce |
|
| ½ | teaspoon | seasoned salt |
|
Trans-fat Free
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.
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