Tuna 'N Eggs in Casseroles Recipe
Ingredients
| Hard-Cooked Eggs - 4 nos, quartered | ||
| Lemon juice | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Quick White Sauce - 1 medium bottle | ||
| Solid Packed Tuna - 2 cans, drained, coarsely flaked | ||
| Buttered Cereal Crumbs - 1/2 cup | ||
Directions
GETTING READY
1) Preheat the oven to 350F.
MAKING
2) Add 4 egg quarters into the blender, at a time. On LOW speed, pulse a few times to coarsely chop the onions.
3) Transfer the chopped eggs into a bowl. Finish chopping the remaining egg quarters as well.
4) Into another bowl, add in lemon juice, salt and quick white sauce. Stir well to mix.
5) Next, add in the chopped eggs and tuna into the sauce mix. Fold in gently to combine.
6) Transfer the mixture into six buttered individual casseroles. Sprinkle buttered cereal crumbs on the edges of each casserole.
7) Bake for about 20 minutes.
SERVING
8) Serve the Tuna 'N Eggs in Casserole hot. Serve toasted bread or crackers on the side, if desired.
1) Preheat the oven to 350F.
MAKING
2) Add 4 egg quarters into the blender, at a time. On LOW speed, pulse a few times to coarsely chop the onions.
3) Transfer the chopped eggs into a bowl. Finish chopping the remaining egg quarters as well.
4) Into another bowl, add in lemon juice, salt and quick white sauce. Stir well to mix.
5) Next, add in the chopped eggs and tuna into the sauce mix. Fold in gently to combine.
6) Transfer the mixture into six buttered individual casseroles. Sprinkle buttered cereal crumbs on the edges of each casserole.
7) Bake for about 20 minutes.
SERVING
8) Serve the Tuna 'N Eggs in Casserole hot. Serve toasted bread or crackers on the side, if desired.
Chef
