Tuna And Egg Casserole
|Chopped celery||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cream and mushroom soup||1 Can (10 oz)|
|Canned tuna||6 Ounce, drained|
|Grated lemon zest||2 Tablespoon|
|Hard-cooked eggs||4 , chopped|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Combine the celery and water in a small saucepan and simmer until softened.
Stir in half the cream of mushroom soup and mix well.
Combine the tuna, lemon zest and remaining soup in a bowl and mix well.
Layer the tuna mixture, chopped egg whites, crumbled egg yolks and soup mixture in a greased 1 quart casserole.
Sprinkle with the salt and pepper.
Top with the Cheddar cheese and paprika.
Bake, covered, at 450 degrees for 15 minutes or until hot and bubbly.