Baked Tuna Salad Souffle

Baked Tuna Salad Souffle Recipe

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linda mcdougal



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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
1/4 c
cheddar cheese, diced
1 c
8 oz
tomato sauce
1/2 tsp
seasoned salt

How to Make Baked Tuna Salad Souffle


  • 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.

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About Baked Tuna Salad Souffle

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

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