Tuna Sandwich Casserole

READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    slices whole wheat bread
  • 6
    tablespoons butter, softened
  • 2
    (6 ounce) cans tuna, drained and flaked
  • 1
    cup celery, chopped
  • 12
    cup onion, chopped
  • 2
    garlic cloves, minced
  • 1
    teaspoon Old Bay Seasoning (or other seafood seasoning)
  • 6
    dashes louisiana hot sauce (optional)
  • 2
    cups milk
  • 1
    (10 ounce) can condensed cream of mushroom soup
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DIRECTIONS

  • Grease a 3-quart rectangular baking dish; set aside.
  • Trim the crusts from the bread slices. Spread a side of 6 of the bread slices with half of the softened butter. Place the bread slices , buttered side up over the bottom of the prepared baking dish, trimming slices as necessary to fit; set aside.
  • In a large bowl, stir together the tuna, celery, onion, and garlic. Add the mayonnaise and spices; stir to combine all of the ingredients.
  • Spread the tuna mixture over the buttered bread slices in the baking dish. Spread the remaining butter over a side of each of the remaining bread slices. Place the bread slices, buttered side up, over the tuna mixture, trimming the slices as necessary to fit.
  • In a large bowl using a wire whisk, beat the eggs. Stir in the milk and undiluted cream of mushroom soup; mix well. Carefully pour the soup mixture evenly over the bread and tuna layers in the baking dish. Cover the baking dish and chill in the refridgerator overnight.
  • Preheat the oven to 350 degrees. Bake the casserole, uncovered, in the oven about 1 hour or until the top of the casserole is golden brown.
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