|1 can||Cream-style corn; (15 oz)|
|1 can||Tuna; (12 oz) drained and flaked|
|½ cup||Fine saltine cracker crumbs|
|¼ cup||Scallions; chopped|
|2 tablespoons||Butter; melted|
|½ cup||Coarse saltine cracker crumbs|
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@...> on Feb 19, 1998
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