Baked Tuna Salad Souffle

Baked Tuna Salad Souffle Recipe

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linda mcdougal

By
@lilacmemaw


Rating:
★★★★★ 1 vote
Comments:

Ingredients

7 oz
tuna, canned
1/2 c
onions, minced
1/2 c
celery, minced
1/4 c
bell pepper, minced
6 slice
french bread
1/4 c
mayonnaise
1/4 c
cheddar cheese, diced
1 c
milk
4
eggs
8 oz
tomato sauce
1/2 tsp
seasoned salt

Step-By-Step

1Drain oil from tuna into a skillet.
2Add onions, celery and peppers and saute until soft.
3Add tuna and toss to mix.
4Set aside.
5Spread bread slices with mayonnaise and cut into small cubes.
6In 1 1/2 quart casserole arrange layers of half of bread cubes, half tuna mix, half cheese.
7Repeat using remainder.
8Combine eggs with milk.
9Stir in tomato sauce gradually and salt.
10Mix well.
11Pour over casserole pressing to gently immerse all ingredients.
12Let stand 10 minutes.
13Bake 1 hour at 350 until golden brown and puffy.

About Baked Tuna Salad Souffle

Course/Dish: Fish, Tuna Salads, Salads
Other Tag: Quick & Easy