| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 2 |
pk |
(10-oz) frozen chopped spinach; cooked and drained |
| 1 |
cn |
(7-oz) tuna (in water); drained and flaked |
| 2 |
|
Hard-cooked eggs; chopped |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Garlic powder |
| 1 |
cn |
(10.75-oz) condensed cheddar cheese soup |
| 2 |
md |
Tomatoes; sliced thin |
| 1 |
c |
Dried breadcrumbs (about 2 slices) |
| 2 |
tb |
Butter or margarine |
INSTRUCTIONS
submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA)
Hi everyone! My family loves this really simple recipe! Spread the spinach
on the bottom of shallow casserole dish. Combine tuna, eggs, and seasonings
in small bowl; add half the canned soup and mix thoroughly. Arrange the
tomato slices on the spinach in a ring and spoon the tuna-egg mixture
inside the ring. Top with spoonfuls of the remaining canned soup. Toss
bread crumbs and butter and sprinkle on top of the casserole. Bake in a 350
degree oven for 30 minutes or until the casserole is bubbly and crumbs are
a golden color.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 2 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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