Baked Tuna Salad Souffle

Baked Tuna Salad Souffle Recipe

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linda mcdougal



★★★★★ 1 vote



  • 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
  • 4
  • 8 oz
    tomato sauce
  • 1/2 tsp
    seasoned salt

How to Make Baked Tuna Salad Souffle


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