Casserole Recipes > Tuna & Egg Casserole
| | Tuna & Egg Casserole
two 7 ounce cans of tuna
2 tablespoons of lemon juice
2 hard cooked eggs, sliced
1 cup of cooked peas
4 tablespoons of butter
2 tablespoons of flour
2 cups of milk
1/2 teaspoon of salt
freshly ground pepper
1 cup of grated Cheddar cheese
1 cup of buttered fresh bread crumbs
Drain oil from tuna. Flake fish and add lemon juice. Arrange fish, eggs and peas in alternate layers in a buttered 2 quart casserole. Melt the butter. Blend in flour smoothly. Add the milk, seasonings and cheese and cook, stirring constantly, until thickened. Pour over ingredients in the casserole and top with buttered crumbs. Bake in 400ºF. oven until brown on top, about 20 minutes. Serves 4 |
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