"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Tuna-egg Casserole Recipe

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This recipe for Tuna-egg Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edith Meibos
Added: Wednesday, May 6, 2009


1 tsp. salt
2 tsp. minced onion (or 1 tsp. dried)
1 tsp. minced parsley
2 c. canned milk (undiluted)
2 c. mayonnaise
1 dozen hard-boiled eggs (chopped)
2 cans tuna (albacore)
2 c. bread crumbs (blender-made)
1.5 c. bread crumbs
4 tbsp melted butter

In a large mixing bowl, combine salt, onion, parsley, canned milk, and mayonnaise. Fold in eggs, tuna, and bread crumbs (2 c). Pour in butter casserole or 9x13 pan. Make topping by mixing the 1.5 c bread crumbs with the butter. Spread on casserole. Refrigerate overnight. Sprinkle with paprika, bake at 350 for 50-60 minutes.

*If using oil-packed tuna, rinse with hot water to remove oil.




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