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Park Avenue Special

21st.Century.Chef's picture
Ingredients
  Hot cooked rice 3 Cup (48 tbs)
  Parsley 1⁄4 Cup (4 tbs), chopped
  Butter/Margarine 1 Tablespoon
  Frozen condensed cream of shrimp soup 10 Ounce, thawed (1 can)
  Milk 1⁄3 Cup (5.33 tbs)
  Canned tuna 4 Ounce, drained and flaked (1 can)
  Hard cooked eggs 6 , shelled
  Celery 1⁄4 Cup (4 tbs), finely diced
  Salt 1⁄2 Teaspoon
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Preheat the oven at (400°).
2. Coat four 1 1/2-cup casseroles with butter.

MAKING
3. Combine rice and parsley and spoon into 4 buttered cup casseroles.
4. In a small saucepan cook curry powder in butter or margarine for 1 minute.
5. Add soup and milk, blend, add tuna, heat to bubbling and spoon over rice.
6. Halve eggs crosswise, remove yolks and mash in a small bowl.
7. Stir in celery, salt and mayonnaise or salad dressing and spoon back into whites.
8. Set three in each casserole and bake in the preheated oven for about 10 minutes to heat through and blend-flavors.

SERVING
9. Serve hot with garnish as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
6

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