Hot-Crossed Tuna Casserole
Source of Recipe
Reflections of the Inn
List of Ingredients
2 small cans water-packed tuna, slightly drained
one 10-oz. pkg. frozen baby peas, thawed
1 cup shredded cheddar cheese
1 cup sliced celery
1/2 cup bread crumbs
1/4 cup finely chopped onions
salt and pepper to taste
1 cup mayonnaise
one 8-oz. tube crescent-roll dough
sesame seeds
cucumber sauce (see recipe below)
Recipe
Preparation:
Combine tuna, peas, cheese, celery, crumbs, onion, salt, pepper and mayonnaise. Mix well and spoon into a baking dish. (Size was not provided, but it was tested in a shallow oblong dish that measured approximately 8 x 10 inches.) Preheat oven to 350 degrees.
Separate crescent-roll dough into two rectangles. Press perforations to seal, then cut into four long, then four short strips. Place over tuna mixture in a lattice design. Brush lightly with mayonnaise and sprinkle with sesame seeds. Bake at 350 degrees for 35 to 40 minutes, until lightly browned on top. Serve with cucumber sauce.
Cucumber Sauce
Ingredients:
1/2 cup mayonnaise
1/2 seeded cucumber, finely chopped
1 Tbs. fresh parsley, chopped
1 Tbs. green onions, chopped
1/4 tsp. dried dill
1/8 tsp. pepper
Preparation:
Mix together ingredients and serve.
Yield: 6 to 8 servings
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