Lemony tuna casserole with mustard sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Eggs |
| 2 | cans | (6 1/2 oz) tuna, drained & flaked |
| Peel and juice of 1/2 fresh lemon | ||
| 10¾ | ounce | Can condensed cream of potato soup |
| 1½ | cup | Soft bread crumbs (white, rye or wheat) |
| ½ | cup | Finely chopped celery |
| ⅓ | cup | Finely chopped onion |
| ¼ | cup | Chopped parsley |
| ¼ | cup | Milk |
| ½ | teaspoon | Ground black pepper |
| Lemon slices & parsley for garnish | ||
| Mustard Sauce (recipe below) | ||
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 1-½ 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 ½ tsp. salt ⅛ tsp. ground black pepper 1 cup hot water 1 tsp. prepared mustard grated peel and juice from ½ fresh lemon ½ 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 1-⅓ cups.
Source: an old clipping, probably from a Sunday supplement.
Submitted By ROBERTA BELANGER On 10-03-95