Beer makes batters better, meat more tender, and sauces more flavorful.
Tuna Puff Casserole
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- #80935
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 can (7 ounce size) tuna, drained and flaked with a fork
1 can cream of mushroom soup (or cream of celery or chicken)
1 cup soft bread crumbs
1/2 cup finely diced celery
1/4 cup minced onion
1/4 cup minced ripe olives
1 teaspoon lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup mayonnaise
4 eggs, separated
1/3 cup water
directions
Combine tuna with half of the soup. Stir in crumbs, celery, onion, olives, lemon juice, Tabasco, mayonnaise, and egg yolks. Mix well.
Add another dash of Tabasco to the egg whites and beat until stiff but not dry. Fold into the tuna mixture.
Pour into a greased 1-1/2 quart baking dish. Bake at 325 degrees F for 35 to 40 minutes, until puffed and browned.
While this is baking, to the remaining soup, add water and blend well. Heat and stir until smooth and hot. Do not boil. Serve as a sauce for the casserole.
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nutrition data
Nutritional data has not been calculated yet.
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