Baked Crab-Tuna Fondue
|Canned crabmeat||7 Ounce|
|Canned tuna||4 Ounce|
|Cubed french bread||5 Cup (80 tbs) (About 10 One-Inch-Thick Slices)|
|Muenster cheese||8 Ounce, cubed|
|Chopped parsley||2 Tablespoon|
|Milk||3 Cup (48 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Dry mustard||2 Teaspoon|
|Grated onion||1 Teaspoon|
1 Drain crabmeat; flake and remove bony tis-sue, if needed.
Drain and flake tuna.
Combine crab and tuna in a small bowl.
2 Layer one-third each of the bread, sea food, cheese, and parsley into a buttered 6-cup straight-side baking dish.
Repeat with remaining bread, seafood, cheese, and parsley to make 2 more layers.
3 Beat eggs with milk, melted butter or marga-rine, mustard, and onion until blended in a medium-size bowl; pour over bread-seafood layers; cover.
Chill at least for 3 hours, or overnight.