Tuna supper

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.




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