updated tuna casserole

Categories
Infood02
Yield
1 servings
MeasureIngredient
2 larges Portabello mushrooms
  Salt and pepper to taste
  Dab of butter
1 cup Bacon; and saut‚ed crispy
  ; and diced
½ cup Shallots; sliced
1 cup Thinly sliced red bliss potatoes
  Fresh thyme to taste
1½ pounds Cubed yellowfin tuna
1 cup Green beans; sliced and blanched
½ cup Parsley
1 cup Breadcrumbs
2 cups Heavy cream
Egg yolks
½ cup Crushed potato chips

Preheat oven to 350 degrees. Bake the mushrooms for 10 minutes after seasoned with salt, pepper and a dab of butter, reserve. Cook the bacon with sliced shallots until the bacon is crispy, reserve. Spread the potatoes in the bottom of a casserole dish. Add salt, pepper, and thyme.

Add the cubed tuna. Add the bacon and shallots and blanched green beans.

Add the mushrooms. Sprinkle parsley and breadcrumbs over dish. Mix heavy cream and egg yolks until well blended and add. Top with crushed potato chips. Bake for 45 minutes at 350 degrees.

Yield: 4 to 5 servings

Converted by MC_Buster.

Per serving: 3490 Calories (kcal); 321g Total Fat; (82% calories from fat); 97g Protein; 59g Carbohydrate; 1492mg Cholesterol; 4236mg Sodium Food Exchanges: 1½ Grain(Starch); 10 ½ Lean Meat; 4 ½ Vegetable; 0 Fruit; 57 Fat; 0 Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW #ING019 Converted by MM_Buster v2.0n.

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