Nippy Tuna Casserole
14 ingredients
7 steps
Ingredients
- 1/4 c. chopped green pepper
- 3 Tbsp. margarine
- 2 Tbsp. flour
- 1 c. milk
- 1 Tbsp. grated onion
- 2 tsp. prepared mustard
- 1 tsp. horseradish
- 1 tsp. lemon juice
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 (17 oz.) can whole kernel corn, drained
- 2 hard-cooked eggs, sliced
- 1 (7 oz.) can tuna, drained and flaked
- 1 c. shredded Cheddar cheese, divided
Directions
-
1Saute green pepper in margarine over low heat until tender. Add flour, stirring until smooth.
-
2Cook 1 minute, stirring constantly.
-
3Gradually stir in milk, stirring constantly, until mixture is thickened.
-
4Stir in next 6 ingredients.
-
5Spoon half each of corn, eggs, tuna, sauce and cheese into a greased 1-quart casserole.
-
6Repeat layers, reserving 1/2 cup of cheese.
-
7Cover and refrigerate for several hours or overnight.
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