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Baked Tuna Salad Soufflé

Submitted by West Africa Cooks on Wed, 2014-11-19 18:14

Summary

Yield
6 Servings
SourceMarion Campbell
Prep time
40 minutes
Cooking time
1 hour
Total time
1 hour, 40 minutes

Description

Baked Tuna Salad Soufflé

Ingredients

1 can
solid white tuna (7 oz)
1⁄2 cup
onions (minced)
1⁄2 cup
celery (minced)
1⁄4 cup
green pepper
6 slices
French bread (1/2 inch thick)
   
mayonnaise
1⁄4 cup
mayonnaise
1⁄2 pound
cheddar cheese (diced)
4  
eggs (slightly beaten)
1 cup
milk
1 can
tomato sauce with cheese (8 oz)
1⁄2 teaspoon
seasoned salt (seasoned)

Instructions

How to make Baked Tuna Salad Soufflé?
Drain oil from tuna into small skillet. Add onion, celery and green pepper and saute until onion is soft.
Add tuna and toss to mix; set aside.
Spread bread slices with mayonnaise; cut into small cubes.
In a buttered 1 1/2 quart casserole, arrange layers of half the bread cubes, half the tuna mixture and half the cheese.
Repeat layers, using remaining bread cubes, tuna mixture and cheese.
Combine eggs in a bowl with milk; stir in tomato sauce with cheese gradually and add seasoned salt; mix well.
Pour slowly over casserole, pressing gently to immerse all ingredients; let stand 10 minutes; bake at 350°F (175°C) for 1 hour until golden brown and puffed on top.

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