| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Casseroles, Tuna |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg; beaten |
| 1 |
c |
Milk |
| 1 |
cn |
Cream-style corn; (15 oz) |
| 1 |
cn |
Tuna; (12 oz) drained and flaked |
| 1/2 |
c |
Fine saltine cracker crumbs |
| 1/4 |
c |
Scallions; chopped |
| 2 |
tb |
Butter; melted |
| 1/2 |
c |
Coarse saltine cracker crumbs |
INSTRUCTIONS
Tuna and corn are a wonderful combination. A cross between a soufflé and a
quiche, this easy dish is like elegant comfort food.
Preheat oven to 350 degrees. Combine the egg and milk in a medium saucepan.
Add the corn and heat over medium heat until hot and bubbly. Stir in tuna,
fine cracker crumbs, onion, salt and pepper. Pour into a buttered 1 quart
casserole dish. Toss the melted butter with the coarse cracker crumbs and
sprinkle on casserole. Bake for 20 minutes.
Yield: 4 servings.
Note: From Lynn's Busy Cooks page.
NOTES : I baked it for 25 minutes. I think 30 would be better.
Posted to TNT Recipes Digest by JoAnn <joannr@pclink.com> on Feb 19, 1998
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