You are here

Nippy Tuna Casserole

admin's picture
Ingredients
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon
  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
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned whole kernel corn 17 Ounce
  Hard cooked eggs 2
  Canned tuna 7 Ounce
  Shredded cheddar cheese 4 Ounce
Directions

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 350° for 25 minutes.
Sprinkle with remaining 1/2 cup cheese; bake an additional 5 minutes or until cheese melts.

Recipe Summary

Cuisine: 
American
Servings: 
4

Rate It

Your rating: None
4.17353
Average: 4.2 (17 votes)