Baked Tuna Salad Soufflé

Source: Marion Campbell
Prep time: 40 minutesCooking time: 1 hourTotal time: 1 2⁄3 hours


Baked Tuna Salad Soufflé


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)
1⁄4 cup
1⁄2 pound
cheddar cheese (diced)
eggs (slightly beaten)
1 cup
1 can
tomato sauce with cheese (8 oz)
1⁄2 teaspoon
seasoned salt (seasoned)


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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