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

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