Egg-tuna amandine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter (or marg.); melted |
| ¼ | cup | Flour |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | cups | Milk |
| 1 | tablespoon | Lemon juice; freshly squeezd |
| 7 | ounces | Tuna; drained and flaked |
| ¼ | cup | Almonds; chopped |
| 4 | Eggs, hard-cooked; diced | |
| ½ | cup | Breadcrumbs, buttered |
Directions
Combine butter and flour in saucepan over medium heat; cook, stirring constantly, until bubbly. Add seasonings and milk; cook until smooth and thick, stirring constantly. Add lemon juice, tuna, almonds, pimiento, and eggs.
Spoon into a greased casserole dish; top with buttered breadcrumbs.
Bake at 375 degrees for 30 minutes.
SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 02-12-95