Like a soufflé, really. A good luncheon recipe. I got this recipe from Aunt Elaine, who used to babysit these people when she was in nurse’s training.

8 slices bread
1/2 C. mayonnaise
1 green pepper, chopped
3 C. milk
1 can cream of mushroom soup
2 cans tuna
1 onion, chopped
1 C. celery, chopped
4 eggs
American cheese, grated
Salt and pepper, to taste

Dice 1/2 of bread in bottom of pan. Mix tuna, mayonnaise, onion, pepper and celery in a bowl and spread over diced bread. Trim the crust from the remaining bread (more may be needed) and place over tuna mixture. Mix eggs and milk. Add salt, pepper and pour over mixture. Place in refrigerator overnight. Bake at 325º for 15 minutes. Take out of the oven and spoon soup over the top. Sprinkle with cheese and paprika. Bake for 1+ hours.

Author:       Categories: Casseroles, Chicken, Cookbook, Main Dishes

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