Lemony Tuna Casserole With Mustard Sauce Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 each: Eggs,
1/2 cup: Finely chopped celery,
2 can: , (6 1/2 oz) tuna, drained
1/3 cup: Finely chopped onion,
-& flaked,
1/4 cup: Chopped parsley,
Peel and juice of 1/2 fresh,
1/4 cup: Milk,
-lemon,
1/2 tsp: Ground black pepper,
10 3/4 ounce: Can condensed cream of,
Lemon slices & parsley for,
-potato soup,
-garnish,
1 1/2 cup: Soft bread crumbs, (white,
Mustard Sauce, recipe below
-rye or wheat),
Directions:
Preheat over to 350F. In a large bowl, beat eggs well. Add tuna,
lemon peel and juice, potato soup, bread crumbs, celery, onion,
parsley, milk, and pepper.
Place mixture into a lightly oiled 1-1/2 quart casserole. Bake for
50 to 60 minutes until mixture puffs and surface is crusty. Garnish
with lemon slices and parsley; serve with Mustard Sauce. 4 to 6
servings
MUSTARD SAUCE 2 Tbsp. butter or margarine 2 Tbsp. flour 1/2 tsp. salt
1/8 tsp. ground black pepper 1 cup hot water 1 tsp. prepared mustard
grated peel and juice from 1/2 fresh lemon 1/2 cup mayonnaise
Melt butter in a saucepan over low heat. Add flour, salt and pepper,
stirring until well blended. Gradually add water and mustard,
stirring until thickened (about 4 or 5 minutes). Add lemon peel and
juice. Remove from heat and blend in mayonnaise with a wire whisk.
Makes about 1-1/3 cups.
Source: an old clipping, probably from a Sunday supplement.
Submitted By ROBERTA BELANGER On 10-03-95
Source from luhu.jp
lemon peel and juice, potato soup, bread crumbs, celery, onion,
parsley, milk, and pepper.
Place mixture into a lightly oiled 1-1/2 quart casserole. Bake for
50 to 60 minutes until mixture puffs and surface is crusty. Garnish
with lemon slices and parsley; serve with Mustard Sauce. 4 to 6
servings
MUSTARD SAUCE 2 Tbsp. butter or margarine 2 Tbsp. flour 1/2 tsp. salt
1/8 tsp. ground black pepper 1 cup hot water 1 tsp. prepared mustard
grated peel and juice from 1/2 fresh lemon 1/2 cup mayonnaise
Melt butter in a saucepan over low heat. Add flour, salt and pepper,
stirring until well blended. Gradually add water and mustard,
stirring until thickened (about 4 or 5 minutes). Add lemon peel and
juice. Remove from heat and blend in mayonnaise with a wire whisk.
Makes about 1-1/3 cups.
Source: an old clipping, probably from a Sunday supplement.
Submitted By ROBERTA BELANGER On 10-03-95
Source from luhu.jp