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Show Deviled Tuna 'X'tissr- ri !' l i y. & Convenience foods are the keynote to this quick and easy fish casserole. Ready-to-use crisp corn flakes, canned cream of mushroom mush-room soup, shredded Cheddar cheese, and canned tuna are combined com-bined with seasoning into a delicious easy-to-make casserole. Breakfast cereals improve the nutritive value of recipes when they are used as an ingredient because they make additions of protein, B vitamins, and minerals. Use them frequently to improve im-prove the nutritive value of your cooking. Deviled Tuna with Corn Flake Crunch Yi cup butter or margarine Vi cup milk 3 cups corn flakes crushed cup shredded Cheddar to make 2 cups cheese teaspoon salt 1 tablespoon chopped parsley cup chopped celery 1 teaspoon lemon juice cup chopped onion teaspoon dry mustard 1 can (10 ounce) cream 1 can (7 ounce) tuna, drained of mushroom soup and flaked Melt 2 tablespoons butter or margarine. Add corn flakes and saltl toss to coat cereal flakes. Spread of cereal mixture evenly over bottom or shallow IV2 quart casserole (10 x 6 x IV2 inches). Sauti celery and onion in remaining 2 tablespoons butter or margarta until onion is soft but not brown. Add soup and milk; heat. AM cheese, parsley, lemon juice, and mustard; mix well. Fold in tuna. Spoon over cereal flakes in casserole. Edge casserole with remaining re-maining cereal crumbs. Place in moderate oven (375F) to hep-t, about 15 minutes. Yield: 4 servings. |