Nippy Tuna Casserole
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Grated onion||1 Tablespoon|
|Prepared mustard||2 Teaspoon|
|Prepared horseradish||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Canned whole kernel corn||17 Ounce|
|Hard cooked eggs||2|
|Canned tuna||7 Ounce|
|Shredded cheddar cheese||4 Ounce|
Saute green pepper in butter in a heavy saucepan over low heat until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in next 6 ingredients.
Spoon half each of corn, eggs, tuna, sauce, and cheese into a greased 1-quart casserole.
Repeat layers of corn, eggs, tuna, and sauce, reserving 1/2 cup cheese.
Cover and refrigerate for several hours or overnight.
Remove casserole from refrigerator; let stand at room temperature 30 minutes.
Remove cover, and bake at 350Â° for 25 minutes.
Sprinkle with remaining 1/2 cup cheese; bake an additional 5 minutes or until cheese melts.