Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg; beaten |
| 1 cup | Milk |
| 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