Casseroles, Seafood

Layered Tuna Bake

  • 2 cans Tuna, drained
  • 1/2 cups Cheese, Cheddar, shredded
  • 1/4 cups Onions, chopped
  • 1/4 cups Celery, chopped
  • 1/4 cups Almonds, toasted
  • 2 tablespoons Lemon juice
  • 1 Eggs
  • 1/2 tablespoons Salt
  • 1/4 teaspoons Pepper
  • 2 cups Bisquick
  • 2/3 cups Milk
  • 1/4 cups Mayonnaise
  • 1 Egg yolks, beaten
  • ~ Dill sauce - below

    • Heat oven to 400°. Grease 8x8x2 baking dish.

    Mix tuna, cheese, onion, celery, almonds, lemon juice, egg, salt and pepper.

    Mix baking milk, milk, mayonnaise; beat vigorously, 20 strokes.

    Spread half the dough in dish, top with tuna mixture,spread remaining dough over. Brush withegg yolk.

    Bake until deep golden brown 25-30 minutes. Serve with dill sauce.

    Dill Sauce: Heat 2 T. butter in saucepan over low heat until melted. Stir in 2 Tbs. Bisquick baking mix, 1/2 tsp.dried dill weed, 1/4 tsp. salt and 1/8 tsp. pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove fromheat, stir in 1 cup milk. Heat to boiling, boil for 1 minute.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Darlene Lemaster of Parma, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!