Scalloped Tuna
Yield
5 servingsPrep
25 minCook
30 minReady
55 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
bread crumbs
soft |
|
| 1 ½ | cups |
milk
skim, |
|
| 1 | tablespoon |
margarine
|
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| ½ | teaspoon |
salt substitute
|
* |
| ¼ | teaspoon |
black pepper
|
|
| 1 | small |
onions
minced |
|
| 1 | teaspoon |
parsley flakes
|
*
|
| 6 | 1/2 ounce |
tuna
water-packed |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
bread crumbs
soft |
|
| 355 | ml |
milk
skim, |
|
| 15 | ml |
margarine
|
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 2.5 | ml |
salt substitute
|
* |
| 1.3 | ml |
black pepper
|
|
| 1 | small |
onions
minced |
|
| 5 | ml |
parsley flakes
|
*
|
| 6 | 1/2 ounce |
tuna
water-packed |
Directions
Heat breadcrumbs with milk and margarine until margarine melts.
Meanwhile, beat egg and egg whites. Stir in salt, pepper, onion, parsley flakes, and tuna. Gradually stir in hot milk and crumbs.
Place in casserole dish and bake at 350℉ (180℃) for 25 to 30 minutes.
