Baked Crab Tuna Fondue
|Canned crab meat||6 1⁄4 Ounce (1 Can)|
|Canned tuna||3 1⁄2 Ounce (1 Can)|
|Cubed french bread||5 Cup (80 tbs) (10 One-Inch-Thick Slices)|
|Muenster cheese||8 Ounce, cubed (1 Package)|
|Chopped parsley||2 Tablespoon|
|Milk||3 Cup (48 tbs)|
|Dry mustard||2 Teaspoon|
|Grated onion||1 Teaspoon|
1. Drain crab meat; flake and remove bony tissue, if needed. Drain and flake tuna. Combine crab and tuna in a small bowl.
2. Layer one-third each of bread, seafood, cheese and parsley in a buttered, 6-cup, straight-side baking dish. Repeat with the remaining bread, seafood, cheese and parsley to make 2 more layers.
3. Beat the eggs with milk, melted butter or margarine, mustard and onion until blended in a medium-size bowl; pour mixture over the bread-seafood layers; cover. Chill for at least 3 hours, or overnight. Uncover.
4. Bake in moderate oven (350°) for 1 hour and 15 minutes, or until puffed and golden.