Tuna and Corn Casserole2007-06-23
- Course: Main Dishes
- Yield : 4 - 6
- Servings : 4 - 6
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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This recipe is a great and flavorful way to serve tuna fish and it makes use of items you might already have in your pantry.
- 1/4 cup shortening
- 1/4 cup flour
- 3/4 tsp dry mustard
- Salt and pepper to taste
- 2 cups milk
- 1 tbsp finely minced onion
- 1 tbsp finely minced parsley
- 2 tbsp minced pimentos
- 2 egg yolks
- 1 (7 oz) can tuna fish
- 1 can whole kernel corn (2 cups)
- 1/2 cup buttered bread crumbs or buttered crackers crushed
Melt shortening over a low heat; add mixture of flour, mustard, salt and pepper. Blend well.
Add milk slowly; stirring constantly and cook over a low heat until mixture is thick.
Add onion, parsley and pimiento and mix.
Pour on slightly beaten egg yolks, mix and then add the tuna and corn.
Pour half of the buttered crumbs on the bottom of a greased 1 quart casserole, pour hot mixture over crumbs and then sprinkle remaining crumbs on top.
Bake at 325 degrees uncovered for 30 minutes.