Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 packs | (10-oz) frozen chopped spinach; cooked and drained |
| 1 can | (7-oz) tuna (in water); drained and flaked |
| 2 | Hard-cooked eggs; chopped |
| ½ teaspoon | Oregano |
| ½ teaspoon | Basil |
| ½ teaspoon | Garlic powder |
| 1 can | (10.75-oz) condensed cheddar cheese soup |
| 2 mediums | Tomatoes; sliced thin |
| 1 cup | Dried breadcrumbs (about 2 slices) |
| 2 tablespoons | Butter or margarine |
submitted by: sgjg6566@... (Julie, Michigan, USA) Hi everyone! My family loves this really simple recipe! Spread the spinach on the bottom of shallow casserole dish. Combine tuna, eggs, and seasonings in small bowl; add half the canned soup and mix thoroughly. Arrange the tomato slices on the spinach in a ring and spoon the tuna-egg mixture inside the ring. Top with spoonfuls of the remaining canned soup. Toss bread crumbs and butter and sprinkle on top of the casserole. Bake in a 350 degree oven for 30 minutes or until the casserole is bubbly and crumbs are a golden color.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 2 JUNE 1996
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